After a while, coming up with names for things gets old. And tiresome. And when I’m doing 600 million other things (like for example: painting 5 rooms, 1 ceiling & a hallway, refinishing hardwoods, installing new light fixtures, getting new appliances, redoing my bathroom- there’s literally NO walls just studs & insulation, and of course on top of all that figuring out what’s going on for Thanksgiving) I can’t really focus well enough to come up with a name thats either a) clever or b) makes sense.
See, there’s been a lot of work going on at the house. There are a lot of people working very hard- myself included. I need to have snacks & goodies on hand to feed the troops… or else they might revolt. And the revolt might include not finishing my house! So I try to throw together things that are unique and not just your average snack repeated over & over. Being that it’s been so chilly & windy, I thought a warm, spicy, gingery muffin would work. Then I’d post the recipe if they came out good. Which they definitely did.
So I just gave up.
Peppery orange ginger muffins it is!
They’re like gingerbread cake, but with orange to sweeten it up a little more. There are so many flavors going on in these, you’d think they’d be “messy” tasting, but they’re not. They’re right on target.
Side note: they came out so delicate & perfectly rounded. Not big or obnoxious or overflowing out of the pans. I don’t know why that is, but they’re good. And I guess it really doesn’t matter. So I eat two instead of one. Big deal.
PEPPERY ORANGE GINGER MUFFINS
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cardamom
- 2 tablespoons finely chopped candied ginger
- 1/2 teaspoon grated orange zest
- 2 large eggs
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1/2 cup molasses
- 1/3 cup vegetable or canola oil
- 2/3 cup hot strong coffee
- Confectioner’s sugar (for dusting)
- Preheat the oven to 350° degrees F & line a 12 cup muffin pan with paper liners. In a medium bowl, mix together the flour, baking soda, salt, orange zest and all of the ground and dry spices. Stir in the candied ginger.
- 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.
- Spoon the batter into the muffin cups until they are 3/4 full and bake for about 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let them cool completely in the pan before removing onto a wire rack.
- Dust with confectioners’ sugar and serve!
Great for snacks, school lunches, even breakfast! And if you frost them, they could even work as cupcakes. That’s because they’re not terribly hard, dense or muffin-y. They’re kind of soft. And like I said above: delicate. A nice texture.
I sprinkled a bit of extra chopped candied ginger on top of each muffin before baking. You can also add some chopped walnuts or candied orange peel to the batter or just to the top of them. Or add chocolate chips. Remove the orange & add dried cranberries. Maybe even add a little cocoa powder? Just take out a few tablespoons of flour & sub in some cocoa. There are millions of ideas.
Similar to my favorite vanilla muffin base, this has tons of potential.
Aren’t spicy peppery orange-y gingery muffins a wonderful thing?