From the Oven - Gingerbread Muffins

We love Arizemendi Bakery; especially the Corn cherry scone (for me) & the Ginger cup (for him).  Unfortunately, they haven't had the Ginger cup for the last few times that's we've been there.  So inspired, he asked for gingerbread muffins.  I found this recipe on Epicurious & adapted it using some of the reviews that people wrote in.

Start out with...
     23/4 cups all-purpose flour
     21/2 teaspoons baking soda
     11/2 teaspoons cinnamon
     1/2 teaspoon salt
     1/2 cup butter, softened
     1/2 cup light brown sugar
     2 eggs
     3/4 cup mild-flavored molasses
     3 tablespoons freshly grated ginger
     11/3 cup milk

Then you...
     In a big bowl, whisk together flour, baking soda, cinnamon & salt
     In a bigger bowl, cream together butter & brown sugar
     Add in the eggs & beat until incorporated
     Add in molasses & ginger; mix until incorporated
     Add in half of the dry ingredients & mix well
     Add in the rest of the dry ingredients & mix well
     With the electric mixer on low, gradually add in the milk until everything is together
     Pour the batter into a prepared muffin pan; bake at 350F for 25 minutes

I don't have a real muffin pan so I made mini muffins using a cupcake pan (bake for 17 minutes) instead.  The muffins are light & fluffy & don't hit you over the head with ginger flavor.  But if ginger is what you like, feel free to add more.  Note: if using dried ginger instead, reduce the amount by half since it is more potent than fresh ginger.