Pumpkin month is over! On to the next holiday season! I found this recipe over the summer on Sally's Baking Addiction and was like omg these sound heavenly, I must make them. So on the first day that it was officially kind of okay to bake something gingerbready, Novemeber 1st, I made them. Specifically because I was holding a holiday meeting at my store and needed a "holiday" treat for a snack. I thought these would be perfect!
I was a tad disappointed in these muffins. This will be the first recipe of Sally's that I raise my eyebrow at. I'm not sure if I screwed something up or what, but these babies are dry. The flavor is great, the lemon and gingerbread combo is phenomenal, but these were extra dry. Maybe they cooked too long? They're very pretty and smell heavenly, but when you bite into it, it's just not what you want in a muffin. Maybe the cook time/temperature just needs a little tweaking on my end. Although something must be said for how high they rose. Sally has this trick where you bake them at high heat (450) for five minutes to get them to rise and then you lower the heat (375) and bake them for the rest of the time. Worked like a charm.
I think they'd be wicked dunked in tea. Chai tea for you spice loving folks or plain black tea like English breakfast for the simpler folks like me. It sounds divine. Anyway, big shout out to my staff for eating them up like champs. I think it was out of politeness, but whatever, I'll take it. ;)
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