0.5 cup (120 ml) buttermilk (or 1/2 cup whole milk mixed with 1 1/2 tsp white vinegar, rested 5 min)
1 large egg
2 cups (240 g) all-purpose flour
2 teaspoons ground ginger
0.5 teaspoon salt
Instructions
1. Heat the oven to 350°F (175°C). Grease a standard 12-cup muffin tin or several small (3–4 in / 7–10 cm) individual tart or muffin pans with butter; fill each cup no more than two-thirds full.
2. Combine the butter and molasses in a medium (2-qt / 1.9 L) heavy saucepan over medium heat. Cook, stirring occasionally, until the mixture reaches a full boil — 4–6 minutes — at which point it will be steaming, bubbling across the entire surface, and register 212°F (100°C) on an instant-read thermometer.
3. Remove the pan from the heat. Add the baking soda all at once and beat vigorously with a wooden spoon for 20–30 seconds; the mixture will foam and increase in volume noticeably. (Technique note: the alkaline baking soda reacts with the acidic molasses to leaven the batter — this is the primary lift for the gingerbread, so thorough beating is essential.)
4. Stir in the buttermilk, then the well-beaten egg, until the liquid is fully incorporated and the mixture is uniform in color.
5. In a separate bowl, whisk together the flour, ground ginger, and salt. Add this dry mixture to the molasses mixture and stir until just combined — a few small lumps are acceptable; do not overmix.
6. Pour or spoon the batter into the prepared pans, filling each two-thirds full. Bake at 350°F (175°C) for 14–18 minutes, until a wooden toothpick inserted in the center comes out clean, the tops spring back when lightly pressed, and the edges have begun to pull away from the pan sides.
7. Cool in the pans on a wire rack for 5 minutes, then turn out. Serve warm or at room temperature.
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