Dispensing Happiness

A good cook is like a sorceress who dispenses happiness.-Elsa Schiapirelli

That's me, the magical good cook.

Borrowing from my friend Dexygus, I've created my own food blog.

Read of my exploits in the kitchen! Salivate over the descriptions of fabulous desserts and savory meals I've concocted!

No, seriously...go ahead. It'll make my day.

Sunday, October 03, 2004

Spicy Breakfast


So, Matt needed something to take to work for breakfast, and found a recipe for Peppered Ginger Spice Muffins with Orange Maple Butter in my files.

Not what I would think to eat myself, but they are exactly what Matt likes.

The smell I picked up most was the molasses; but Matt said you could definitely feel the heat in each bite.

Peppered Ginger Spice Muffins with Orange Maple Butter


2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1/4 teaspoon dry mustard
1/4 teaspoon freshly ground white pepper
1/4 teaspoon cayenne pepper
1/4 cup finely grated peeled fresh ginger (from a 6-inch piece)
2 large eggs
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/2 cup unsulphured molasses
1/3 cup vegetable oil
2/3 cup hot strong coffee
Confectioners' sugar, for dusting
Orange Maple Butter
1. Preheat the oven to 350°. Line a 12-cup muffin pan with paper liners. In a medium bowl, mix together the flour, baking soda, salt and all of the ground and dry spices. Stir in the fresh ginger.
2. In a large bowl, using a handheld mixer, beat the eggs with the brown and granulated sugars on medium speed until thick and light, about 4 minutes. Add the molasses and oil and beat until smooth. On low speed, beat in the dry ingredients in 2 batches, alternating with the hot coffee.
3. Spoon the batter into the muffin cups until they are three-fourths full and bake for about 25 minutes, or until a skewer inserted in the centers of the muffins comes out clean. Let the muffins cool completely in the pan before unmolding. Dust with confectioners' sugar and serve with Orange Maple Butter.
MAKE AHEAD The muffin batter can be prepared 1 day ahead and refrigerated overnight.
Orange Maple Butter
1 stick (4 ounces) unsalted butter, softened
1 tablespoon pure maple syrup
2 teaspoons finely grated orange zest
Pinch of salt
In a medium bowl, using a handheld mixer, beat all of the ingredients together on medium speed until light and fluffy. Transfer to a small bowl and serve.
MAKE AHEAD The butter can be refrigerated for up to 1 week. Bring to room temperature before serving.

Since neither of us like, much less drink, coffee, I swapped water for the brown stuff, and added a few teaspoons of vanilla. I also skipped the butter, knowing Matt wouldn't touch it.

Both Matt and Alex seem to like them quite a bit.

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