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

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more