Gingerbread Muffins!

Happy Holidays!


Martha and Jeff are baking up a storm tonight!  Doing their annual baking project for gifts to their friends and associates!




Here's the yummy batch they made.  Makes about 60 muffins


Preheat oven at 350 degrees


5 cups Whole Wheat flour 
1 cup Ground Flax Seed
4 tsp  Baking Powder
4 Tablespoons of each-Powdered ginger, cinnamon, 
1/2 tsp of each cardamon, cloves
2 tsp Baking Soda
2 tsp salt
4 Cups of Molasses
1 1/4 cups of butter at room temperature
1 cup of Brown Sugar
2 tablespoons Vanilla
5 eggs
1 Cup of hot brewed coffee
1 cup of Buttermilk
2 fresh pears


Mix dry ingredients in one bowl.  Then mix the wet ingredients (except the pears) in another bowl.  Mix the two gently but thoroughly.  Cut the pears into thin slices.
Prep your muffin tins with cupcake papers.  Fill the papers 3/4 full.  Put a slice of pear in each with a half of it sticking out for garnish.
Bake for 15 minutes or until nothing comes out on a toothpick.  Note that they don't rise much and are VERY moist!  
Let them cool for about 20 minutes and then eat!  Great for any time of the day!