LEMON-FILLED GINGERBREAD MUFFINS

Lemon-Filled Gingerbread Muffins image

Honest Abe rarely spoke about food in his speeches. But in one of his famous debates with Stephen Douglas, Lincoln told a story from his childhood about sharing gingerbread men with a friend. The tale charmed his audience -these gingerbread muffins will charm you, too. -Suzette Jury, Keene, California

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 15

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Ingredients

1/2 cup butter, softened
2/3 cup sugar
2 large eggs, room temperature
1/2 cup molasses
2 cups all-purpose flour
1-1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 cup water
FILLING:
4 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 tablespoon lemon juice
2 teaspoons grated lemon zest

Steps:

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk flour, ginger, baking soda, salt and allspice; add to creamed mixture alternately with water, beating after each addition just until combined. (Batter may appear curdled.), Fill paper-lined muffin cups one-fourth full. In a small bowl, beat filling ingredients until blended. Drop filling by rounded teaspoonfuls into center of each muffin; cover with remaining batter., Bake until a toothpick inserted in the muffin portion comes out clean, 14-18 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 188 calories, Fat 8g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 207mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.