Jason’s Deli is one of my favorite places to eat. Brandon and I go there at least once a week just to eat their salad bar. But the real draw of this place is their gingerbread muffins. They are complimentary and they are DELICIOUS. In fact, they might possibly have crack in them because they are so addictive. I decided a few weeks ago that I just had to figure out how to make them at home. Four batches later, I think I’ve gotten as close as I can. It’s hard to tell since I can’t do a side-by-side taste test, but these are pretty darn close. Brandon said he thought they tasted exactly the same. I think the original muffins are a bit sweeter, but that’s probably because they have high fructose corn syrup or 8 pounds of sugar or something like that, so I’m willing to sacrifice some sweetness if it will reduce the calorie count (according to my google research the original muffins are 220 calories, which is a lot for something you can eat in one bite).
Of course, the real test was yesterday when Brandon brought a whole batch to his coworkers. They turned out to be a giant hit and were just as addictive as the original muffins are because everyone kept coming back for more. In my book, that’s a success.
The best thing about this recipe is how simple it is, you can whip it up in about 10 minutes. However, in my opinion, these gingerbread muffins taste MUCH better if you let them sit for a while. They just aren’t as sweet or ginger-y when they’re warm. I usually let mine cool and then put them in a covered container or plastic bag and let them sit overnight. I find that the flavor has intensified by the next day, but I’ve noticed a difference in flavor even after 4 to 6 hours if you don’t want to wait that long.
adapted from Bed and Breakfast Cookbook by Pamela Lanier