Submitted by: Joan

I think lemon and gingerbread go so well together, I wanted to try the combination in a muffin.

Ingredients

1/2 cup margarine (or butter)
1/3 cup white sugar
1/3 cup brown sugar
2 eggs
1/2 cup molasses
1 1/2 cups all purpose flour
1 cup whole wheat flour
1/3 cup ground flax meal
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1 cup buttermilk
Prepared lemon pie filling or lemon curd

Directions

1. In mixer bowl, cream margarine and sugars until light and fluffy. Add eggs one at a time and beat well after each. Beat in the molasses.
2. In small bowl, combine flour, baking soda, cinnamon, ginger, cloves and allspice. Add to the creamed mixture alternately with buttermilk.
3. Line 18 muffin cups with muffin papers. Half fill with batter. Make a well in the bottom for the lemon filling by pushing the batter up around the sides.
4. Spoon about a tablespoon of lemon filling into wells in muffin batter. Top with remaining batter.
5. Bake at 350 degrees F. for 25-30 minutes.

Notes

I used a can of lemon pie filling (because it was less expensive than lemon curd) and had a bit left over.

This recipe is from Muffins.

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