Recipe

Spicy Ginger Muffins With Currants And Toasted Pecans Recipe


Spicy Ginger Muffins With Currants And Toasted Pecans Recipe
I found this lovely recipe in my paper last month. These elegant muffins seem like little cakes. Perfect for a special breakfast.

Chihuahua

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Ingredients
  • Butter for greasing muffin tin
  • 1 1/4 tsp. Baking Soda
  • 1/2 C. Dark Molasses
  • 1/2 C. Vegetable Oil
  • 2 Eggs, lightly beaten
  • 1 tsp. grated fresh Ginger
  • 1 2/3 C. All-Purpose Flour
  • 1/2 C. Sugar
  • 2 tsp. ground Ginger
  • 3/4 tsp. Salt
  • 1/2 tsp. ground Cinnamon
  • pinch ground Cloves
  • 5 Tbls. Crystalized Ginger, finely chopped
  • 1/4 C. chopped toasted Pecans
  • 1/4 C. dried Currants
  • 1 1/3 C. Confectioner's Sugar
  • 3 Tbls. Whole Milk

Directions
  1. Heat oven to 350 degrees.
  2. Grease a standard 12-cup muffin tin.
  3. In a medium saucepan, bring 1/2 cup water to a boil.
  4. Pour into a large bowl.
  5. Whisk in baking soda until dissolved.
  6. Whisk in molasses and oil until mixture is tepid.
  7. Whisk in eggs and 1/2 tsp. grated ginger.
  8. In a separate bowl, whisk together the flour, sugar, ground ginger, salt, cinnamon and cloves.
  9. Gently fold wet ingredients into dry.
  10. Fold in 4 Tbls. crystalized ginger, then the pecans and currants.
  11. Divide batter evenly among muffin cups.
  12. Bake until a toothpick inserted in center of a muffin comes out clean, 30 to 35 minutes, then transfer to a wire rack set over a rimmed baking sheet.
  13. Meanwhile, whisk together the confectioner's sugar, milk and remaining 1/2 tsp. grated ginger until mixture forms a smooth glaze.
  14. Spoon glaze evenly over muffins.
  15. Sprinkle tops with remaining 1 Tbls. crystallized ginger.

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Comments


Oh Chichi- I just love the flavor combinations in this muffins! High 5!


Hey chichi how are u???? havent seen you in a while glad youre back posting again do some more hahaha..i really like this one yummy
five

big hugs ..mini aka tink


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