Lemon-Filled Gingerbread Muffins

Directions

• 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.