Wednesday, November 6

'Jason's Deli's' Gingerbread Mini-Muffins

Whenever my parents come to town we - the family - go out to dinner. Most often we head to our favorite Mexican food restaurant, but this past Monday we ended up at Jason's Deli. It was a rainy cold night here in North Texas and we were in search of warm soup. It's been awhile since I've been to Jason's Deli and had gone entirely TOO long without some of their wonderfully famous Gingerbread Muffins. I ask you, "Is there anything better than HOT gingerbread muffins on a cold rainy night?" Well I don't know about you but it was just what I needed, warm and spicy they made me feel better all over. I immediately came home and started looking for a version of this recipe and here's what I found. I already have a fantastic gingerbread recipe, but there's something different about these muffins. They are dark and sticky sweet with a hint of exotic spices. Now I know that sounds REALLY over-the-top flowerdy, but if you've ever eaten these muffins I'm sure you'll agree. Check out the recipe below and see if you don't agree. If your interested here is my children's favorite gingerbread - it is out of this world good as well! Either way you WON'T be sorry for trying them! Have fun my friends!

GINGERBREAD MINI-MUFFINS
The taste of Christmas and the comfort of home all in one muffin.
MAKES 24 Muffins
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INGREDIENTS
  • 1 cup dark brown sugar
  • 2 1/2 cups flour
  • 1 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 1/2 tsp. ginger
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/8 tsp. ground cloves
  • 1 egg
  • 1/2 cup molasses
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted


WHAT TO DO
  • Preheat oven to 350 degrees (F). Spray/butter muffin tins; set aside.
  • Combine sugar, flour, soda, salt and spices in a bowl.
  • In a separate bowl mix the egg, molasses, milk, and butter.
  • Add the wet ingredients to the dry and stir until just blended.
  • Add to muffin tins, about 3/4 full. Adding the batter to a Ziploc bag and snipping the corner is an easy almost mess-free way to fill tins. 
  • Bake for 15 minutes. If making normal sized muffins, it’ll be more like 20 minutes. Muffins are done when a toothpick comes out clean.
**Of course you could make these as normal sized muffins or even a whole loaf, but it's just not the same!


....and this is how I eat these sweet little gems....


Uhhmmmmm! YUM!

ENJOY!
~THE DOMESTIC CURATOR~
RONDA

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7 comments:

  1. Thank you for the recipe. I love eating at Jason's Deli and the closest one is over an hour's drive. My husband loves the gingerbread muffins. I make them ocassional when we haven't been to Jason's. Otherwise I'll buy a dozen for him. His favorite way of eating them is close to your way. He will cut in half two or three or four and then put in the bottom of a dish. Top it with their vanilla ice cream.

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  2. They don’t come out as brown, looks like ginger bread, so what’s the difference between your recipe and Jason’s Deli?

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    Replies
    1. Jason's uses cocoa in their batter. That changes the taste profile a bit and darkens the color.

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  3. Have found its closer to JD to use Full Flavor Molasses (Brer Rabbit brand) or Robust Flavor (Grandma's brand) along with a 1/8t+ ground cloves and double dark cinnamon.

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  4. Jason's come out darker because they add cocoa to theirs. This ingredient is always left out of the copycat recipes.

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