Recipes so good it oughta' be a sin!

Friday, April 9, 2010

Ginger Muffins

One of my favorite flavors is ginger. My gingerbread and ginger cookies remain two of my signature dishes and I often make them to greet Autumn. Somehow gingerbread is just linked in my mind with falling leaves and crisp days.

Despite that, I decided to bake some Ginger Muffins to satisfy a craving I've had lately for something gingery. The recipe is pretty straightforward and resembles classic gingerbread in a lot of respects. This is the first time I've used this muffin recipe, which I found in an ancient out of print cookbook.

The next time I try this I will probably add a little lemon or orange zest to the batter to give it a little citrus counterpoint to the ginger and other spices. Yet, it's quite good just as it is. I debated icing these with a lemon or orange glaze like I do my gingerbread but in the end decided to go with a simple sprinkle of powdered sugar.

1/2 cup shortening
1/2 cup sugar
1 egg
1 cup molasses
3 cups all-purpose flour (or whole wheat flour) sifted
1 1/2 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1 cup hot water

Preheat oven to 375°F. Cream together shortening and sugar. Beat in egg and then molasses. Whisk together the dry ingredients in separate bowl and stir into wet mixture. Gradually add hot water, beating continually until batter is smooth (this batter is fairly stiff for muffins). Fill greased muffin tins to about 3/4 full and bake for 20-30 minutes depending on the size of your muffin pan.

This recipe makes 6-8 large muffins or about 24 regular muffins.


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