Skip to main content

Secret Recipe Club (SRC): Kate from Kitchen Trial and Error Bakes My Gingerbread Muffins

By
Ironically, Kate and I were assigned each other's blogs for our November reveals. While I stuck to some savories, she whipped up a version of my gingerbread muffins. Click here for her version. And here's my original post from November 2010...enjoy. Though I have limited my baking - in an attempt to curtail our household sugar intake - I will put this on the rotation for my once a week oven-time as the holiday season approaches. After all, they are, as Kate mentions, not too sweet.

Gingerbread Muffins

Steel yourselves. Just as October spawned a glut of pumpkin recipes, I am entering December on a similar gingerbread kick! I love the kick of ginger and the richness of molasses.
To stave off the morning chill, I whipped up a batch of gingerbread muffins and served them with chilled eggnog. Yum!
1/2 C butter
1/4 C organic granulated sugar
1 C chestnut flour
2 C white whole wheat flour
1/2 t salt
2 t ground ginger
1 t cinnamon
1 t nutmeg
1 t all-spice
1 egg
1 C hot water
1 C unsulfured molasses

Cream sugar and butter, add dry ingredients, add egg, molasses and water, stir until completely moistened. Bake at 375 degrees for 30 minutes.
I like my gingerbread dense and almost pudding-like. If you like a lighter, more cake-like, gingerbread, add 1-1/2 t of baking powder to this recipe.
Labels:

Comments

  1. Evelyne CulturEatzNovember 7, 2011 at 2:05 PM

    Oh I have not baked with ginger and molasses in so long....very tempting. Too funny you 'picked' each other.

    ReplyDelete
  2. Sue/the view from great islandNovember 11, 2011 at 11:35 AM

    These look so dark and rich, I recently made gingerbread muffins as well, I think it's the perfect breakfast muffin for this time of year. I've never tried chestnut flour, and now I'm curious to find some. Great recipe.

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more