Giant Pumpkin Muffins with Molasses-Ginger Glaze
Who ever gets tired of ginger? Ginger must possess healing properties. Must investigate. Make and share with a soul-nurturing friend or love. Eat warm with a mug of java or tea and a book or listening to birdsong. Take time to nurture yourself as the hustle-and-bustle surrounds you. Make that time to connect to what's within: your breathing, your inner stillness, your inner song. Peace.
Makes 6 giant or 18 standard muffins.
nonstick veg oil spray (which I omit with my muffin pans)
2 3/4 c. all purpose flour
2 tsp. ground ginger
1 1/2 tsp. baking soda
1 tsp. salt
1 c. sugar
1/2 c. canola oil
3 large eggs
1 15 oz. can pure pumpkin or yummy pumpkin puree
1/2 c. + 1 tsp. mild flavored molasses, divided
1/2 c. buttermilk
1/2 c. chopped crystalized ginger, divided
1 1/2 c. powdered sugar
1 1/2 T. water
Preheat oven to 350 degrees. Spray muffin cups. Sift flour, ginger, baking soda, and slt into medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Beat in eggs one at a time, blending well after each addition. Beat in pumpkin, 1/2 c. molasses, buttermilk, and 1/4 c. ginger. Stir in flour mixture until just blended.
Divide batter among prepared muffin cups. Bake until toothpick inserted into center comes out clean, about 40 minutes for giant muffins or 30 minutes for standard. Transfer muffins to a rack & cool completely.
Whisk powdered sugar, 1 1/2 T. water, 1 T. molasses in medium bowl, adding more water as needed to form thick glaze. Dip muffin tops in glaze, transfer to rack, allowing glaze to drip down the sides. Sprinkle with 1/4 c. crystalized ginger. Let stand 1 hour before serving.
Bon Appetite, December 2005
Realized after typing that you can find the recipe at epicurious.com.
2 3/4 c. all purpose flour
2 tsp. ground ginger
1 1/2 tsp. baking soda
1 tsp. salt
1 c. sugar
1/2 c. canola oil
3 large eggs
1 15 oz. can pure pumpkin or yummy pumpkin puree
1/2 c. + 1 tsp. mild flavored molasses, divided
1/2 c. buttermilk
1/2 c. chopped crystalized ginger, divided
1 1/2 c. powdered sugar
1 1/2 T. water
Preheat oven to 350 degrees. Spray muffin cups. Sift flour, ginger, baking soda, and slt into medium bowl. Using electric mixer, beat 1 cup sugar and oil in large bowl to blend. Beat in eggs one at a time, blending well after each addition. Beat in pumpkin, 1/2 c. molasses, buttermilk, and 1/4 c. ginger. Stir in flour mixture until just blended.
Divide batter among prepared muffin cups. Bake until toothpick inserted into center comes out clean, about 40 minutes for giant muffins or 30 minutes for standard. Transfer muffins to a rack & cool completely.
Whisk powdered sugar, 1 1/2 T. water, 1 T. molasses in medium bowl, adding more water as needed to form thick glaze. Dip muffin tops in glaze, transfer to rack, allowing glaze to drip down the sides. Sprinkle with 1/4 c. crystalized ginger. Let stand 1 hour before serving.
Bon Appetite, December 2005
Realized after typing that you can find the recipe at epicurious.com.
that sounds delish...
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