Instructions: For Gingerbread Muffins: Preheat oven to 350 degrees. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.

Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 16 prepared muffin cups.

Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.

For Lemon Glaze: Whisk powdered sugar and lemon juice in small bowl until smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.

Serve muffins warm with whipped cream, if desired, or at room temperature.

This recipe yields 16 gingerbread muffins.

Comments: "I love cooking with the new recipes every month when Bon Appetit arrives," writes Gabriella Hughes of Windham, Maine. "One dish I"d really like to make is the gingerbread with lemon icing from Standard Baking Co. in Portland, Maine. Could you request it?"

Serve these tender gingerbread muffins with whipped cream for teatime or dessert.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.