Gingerbread Muffin

Well, I needed to make two kinds of muffins for this baby shower, and Brandon also LOVES ginger, so here's another first for us. The flavor on these was GREAT. A very nice ginger taste and very moist. They were slightly dense, but tasted great in every other way.

Ingredients

2c. flour
1/2 t. baking soda
1/2 t. salt
1 T. ground ginger
2 t. ground cinnamon
1/2 t. ground allspice
2 large eggs
1 1/2 c. packed dark brown sugar (10 1/2 ounces)
1 c. buttermilk
1/2 c. butter, melted and cooled slightly

Directions

1. Adjust oven rack to middle position and heat oven to 375 degrees. Spray standard muffin tin with nonstick cooking spray.
2. Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice in medium bowl until combined.
3. Whisk together eggs, brown sugar, and buttermilk in large bowl until combined. Add melted butter and whisk vigorously until thick and homogeneous.
4. Whisk half of dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and stir with rubber spatula or wooden spoon until just combined (do not overmix).
5. Use ice cream scoop or large spoon to drop batter into greased muffin tin. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time. Cool muffins in tin for 5 minutes and then transfer to wire rack and cool for 10 more minutes. Serve warm.