pumpkin ginger

Sunday, October 3, 2010





Pumpkin ginger raisin milk chocolate chunk muffins with maple glaze - yum

Big mugs of coffee, freshly baked muffins, best friends visiting from the city, lots of great chit chat and home renovation & restoration presentations, demonstrations, inpections and plans in the works discussed at great lengths, and a walk with Miss Jigs and Miss Winnie along our harbour's edge boardwalk before saying goodbye curbside, again. Love you & safe trip !

Pumpkin Ginger Muffins (adapted from this recipe)

2 3/4 cups flour
3 tsp ground ginger
1- 2" knob of fresh ginger finely grated
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 1/2 tsp baking soda
1 tsp salt
1 cup sugar (I used brown)
8 oz coarsely chopped Belgian milk chocolate
1/2 c -1 cup mixed golden & Thompson raisins
1/2 cup canola oil
3 large eggs*
15 ounces pumpkin puree
1/2 cup honey or light molasses (I used 1/4 cup of each)
1/2 cup buttermilk (see substitution tip if you don't have any)
1 cup candied ginger, chopped small (I left this out)

Glaze
1 1/2 cups powdered sugar
1 Tbsp maple syrup or light molasses
water

Method
Preheat oven to 350F. Spray 6-8 giant muffin cups or 18 standard cups with nonstick spray. Sift together the flour, spices, baking soda and salt. In a separate bowl beat together the sugar and oil. Beat in eggs one at a time, blending well after each addition. Beat or stir (beating might be too splashy) in the pumpkin, honey, and buttermilk. Stir in the candied ginger. Add the dry ingredients to the pumpkin mixture and stir until just blended. Divide batter among the prepared muffin cups. Bake until a toothpick inserted in the the center comes out clean (about 30-40 minutes depending on muffin cup size). Transfer to a rack and cool completely.

For the glaze whisk together the sugar, honey and 2 Tablespoons of water. Continue to whisk in a little bit of water at a time until a thick glaze forms. Dip the muffins (top only) into the glaze then transfer to the rack; allowing the glaze to drop down the sides. If desired you can sprinkle the tops with additional candied ginger. Let stand until glaze is set, about 1 hour.

* Since we're on a low as you can go anti cholesterol diet here at 29 Black Street I researched egg substitutes for baking. In this recipe for each egg I substituted 1 tsp. baking powder, i tsp. oil & 1/4 cup 1% milk. These muffins were moist and delicious. I might just up the spice quotient the next time - more of everything and perhaps a bit of ground cloves as well.

Buttermilk Substitution
If you don't have buttermilk, or buttermilk powder try this: mix about 1/2 Tablespoon lemon juice, white vinegar, or cider vinegar plus enough milk to make 1/2 cup. Let it stand 5-10 minutes before using.


6 comments:

  1. Susan, this looks delicious. Speaking of egg substitutes, don't quote me on this. But I'm fairly certain I read somewhere online last week that you can use the ground flaxseed for an egg substitute. I am using it in smoothies for the health benefits. Just google ground flaxseed if you're interested.
    Brenda

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  2. Wow...we are suddenly hungry
    Benny & Lily

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  3. Oh that took my breath away. If I hadn't spent most of the day in the kitchen already I'd dash in there and see if I had a way to make this RIGHT NOW.

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  4. Now, that's what I call a post to wake up to on a Monday morning !

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