Cooking
So, Matt needed something to take to work for breakfast, and found a recipe for Peppered Ginger Spice Muffins with Orange Maple Butter in my files.
Not what I would think to eat myself, but they are exactly what Matt likes.
The smell I picked up most was the molasses; but Matt said you could definitely feel the heat in each bite.
Peppered Ginger Spice Muffins with Orange Maple Butter
MAKES 12 MUFFINS
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground white pepper
1/4 teaspoon cayenne pepper
1/4 cup finely grated peeled fresh ginger (from a 6-inch piece)
2 large eggs
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/2 cup unsulphured molasses
1/3 cup vegetable oil
2/3 cup hot strong coffee
Confectioners' sugar, for dusting
Orange Maple Butter
1. Preheat the oven to 350°. Line a 12-cup muffin pan with paper liners. In a medium bowl, mix together the flour, baking soda, salt and all of the ground and dry spices. Stir in the fresh ginger.
2. In a large bowl, using a handheld mixer, beat the eggs with the brown and granulated sugars on medium speed until thick and light, about 4 minutes. Add the molasses and oil and beat until smooth. On low speed, beat in the dry ingredients in 2 batches, alternating with the hot coffee.
3. Spoon the batter into the muffin cups until they are three-fourths full and bake for about 25 minutes, or until a skewer inserted in the centers of the muffins comes out clean. Let the muffins cool completely in the pan before unmolding. Dust with confectioners' sugar and serve with Orange Maple Butter.
MAKE AHEAD The muffin batter can be prepared 1 day ahead and refrigerated overnight.
Orange Maple Butter
MAKES 1/2 CUP
1 stick (4 ounces) unsalted butter, softened
1 tablespoon pure maple syrup
2 teaspoons finely grated orange zest
Pinch of salt
In a medium bowl, using a handheld mixer, beat all of the ingredients together on medium speed until light and fluffy. Transfer to a small bowl and serve.
MAKE AHEAD The butter can be refrigerated for up to 1 week. Bring to room temperature before serving.
Since neither of us like, much less drink, coffee, I swapped water for the brown stuff, and added a few teaspoons of vanilla. I also skipped the butter, knowing Matt wouldn't touch it.
Both Matt and Alex seem to like them quite a bit.
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Cooking
Spicy Breakfast
So, Matt needed something to take to work for breakfast, and found a recipe for Peppered Ginger Spice Muffins with Orange Maple Butter in my files.
Not what I would think to eat myself, but they are exactly what Matt likes.
The smell I picked up most was the molasses; but Matt said you could definitely feel the heat in each bite.
Peppered Ginger Spice Muffins with Orange Maple Butter
MAKES 12 MUFFINS
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground white pepper
1/4 teaspoon cayenne pepper
1/4 cup finely grated peeled fresh ginger (from a 6-inch piece)
2 large eggs
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/2 cup unsulphured molasses
1/3 cup vegetable oil
2/3 cup hot strong coffee
Confectioners' sugar, for dusting
Orange Maple Butter
1. Preheat the oven to 350°. Line a 12-cup muffin pan with paper liners. In a medium bowl, mix together the flour, baking soda, salt and all of the ground and dry spices. Stir in the fresh ginger.
2. In a large bowl, using a handheld mixer, beat the eggs with the brown and granulated sugars on medium speed until thick and light, about 4 minutes. Add the molasses and oil and beat until smooth. On low speed, beat in the dry ingredients in 2 batches, alternating with the hot coffee.
3. Spoon the batter into the muffin cups until they are three-fourths full and bake for about 25 minutes, or until a skewer inserted in the centers of the muffins comes out clean. Let the muffins cool completely in the pan before unmolding. Dust with confectioners' sugar and serve with Orange Maple Butter.
MAKE AHEAD The muffin batter can be prepared 1 day ahead and refrigerated overnight.
Orange Maple Butter
MAKES 1/2 CUP
1 stick (4 ounces) unsalted butter, softened
1 tablespoon pure maple syrup
2 teaspoons finely grated orange zest
Pinch of salt
In a medium bowl, using a handheld mixer, beat all of the ingredients together on medium speed until light and fluffy. Transfer to a small bowl and serve.
MAKE AHEAD The butter can be refrigerated for up to 1 week. Bring to room temperature before serving.
Since neither of us like, much less drink, coffee, I swapped water for the brown stuff, and added a few teaspoons of vanilla. I also skipped the butter, knowing Matt wouldn't touch it.
Both Matt and Alex seem to like them quite a bit.
- Cranberry Zinger Muffins Recipe
Today is the 13th edition of Is My Blog Burning hosted by Maki of I Was Just Really Very Hungry. Check out her site for a complete listing of participants. Baking muffins is a great way to start the day. The smell and warmth fills the house and the muffins...
- Another Re-used Post
Here's another post from my soon-to-be defunct cooking club: Ok. Here it is. Only one day late! Chocolate Layer Cake with Peppermint Ganache Frosting Alex examines the cake with a critical eye. Alex tastes the cake. Yummy cake! The only difference...
- Bye, Bye; Hostess
In my never-ending quest to make it better than the Big Companies, I found a recipe for cream-filled chocolate cupcakes and decided to make them for Matt. They were really easy to make, and as you can see (minus my taking artistic license with...
- Banana Chocolate Muffins
So I was contemplating making yet another recipe from Baking by Flavor (WOULD YOU BUY THE BOOK ALREADY ANGELA??!!? Heh ;-)!) because I love how Lisa Yockelson accents her chosen ingredient with spices - and take a look at the theme for this edition...
- A Cake Tin And Some Blueberries...
My Dad and his wife recently brought me back this Bundt cake tin from a trip to Bayreuth - the city of Wagner operas and, apparently, some really nice kitchenware shops. Yes, I had to be nerdy enough to have this as my "wish list item no. 1". I've...