Recipe

Spicy Ginger Muffins With Currants And Toasted Pecans Recipe

	Chihuahua / All my dishes 1 year ago I found this lovely recipe in my paper last month. These elegant muffins seem like little cakes. Perfect for a special breakfast. Prep:30m Cook:35m Servings:12	Chihuahua
	moist tender decadent balanced moist sticky loaded

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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

Heat oven to 350 degrees.

Grease a standard 12-cup muffin tin.

In a medium saucepan, bring 1/2 cup water to a boil.

Pour into a large bowl.

Whisk in baking soda until dissolved.

Whisk in molasses and oil until mixture is tepid.

Whisk in eggs and 1/2 tsp. grated ginger.

In a separate bowl, whisk together the flour, sugar, ground ginger, salt, cinnamon and cloves.

Gently fold wet ingredients into dry.

Fold in 4 Tbls. crystalized ginger, then the pecans and currants.

Divide batter evenly among muffin cups.

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.

Meanwhile, whisk together the confectioner's sugar, milk and remaining 1/2 tsp. grated ginger until mixture forms a smooth glaze.

Spoon glaze evenly over muffins.

Sprinkle tops with remaining 1 Tbls. crystallized ginger.

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Comments

greekgirrrl 1 year ago said:
Oh Chichi- I just love the flavor combinations in this muffins! High 5!

minitindel 1 year ago said:
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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