May 14, 2010
For the past month I’ve been on a major breakfast smoothie kick. This is odd, seeing as how I’ve never really loved meals in a glass. I want texture and chew, something warm and satisfying in the morning. But what started as the solution to an unusually warm morning and a lack of interest in anything that might cause a make-up melt down, resulted in a daily ritual of a little milk, a little yogurt, a frozen banana, some berries, a tablespoon or two of ground flaxseed and a couple fistfuls of spinach (which, I kid you not, is undetectable, save the slightly off-putting resulting color) whirred together in the blender, which has recently acquired its own very valuable corner of limited counter space.
And so we continued, this morning ritual and I, until recently when my body copped a major attitude and was all like No more smoothies. No more vegetables for breakfast. No more pea green glop. I WANT A FREAKING MUFFIN! Bssshh. [Snap.]
A spicy muffin for a spicy attitude.
These muffins have the ginger thing covered. Fresh, powdered and candied all make merry in this tender cake-like muffin which could easily pass for a healthier gingerbread. Who says you can’t have dessert for breakfast?
They’re better the next day, after the glaze has soaked into the muffin top. And they’re easily frozen. Wrap each individually in plastic wrap and store in a tupperware or freezer bag for future attitude-copping cravings.
Spicy Ginger Muffins with Buttermilk Glaze(Adapted from The New York Times)
- 1 1/4 tsp baking soda
- 1/2 cup dark molasses
- 1/4 cup oil
- 3/4 cup lowfat buttermilk, divided
- 2 eggs, lightly beaten
- 1 tsp vanilla
- 1 tsp freshly grated ginger root, divided
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 2 tsp ground ginger
- 1/2 tsp ground cinnamon
- pinch cloves
- 3/4 tsp salt
- 1/4 cup + 1 T finely chopped candied ginger, divided
- 1/4 cup chopped toasted pecans (optional)
- 1 1/3 cups powdered sugar
Heat oven to 350 degrees. Grease a standard 12-cup muffin tin.
In a small 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 1/2 cup buttermilk, eggs, vanilla and 1/2 teaspoon grated ginger.
In a separate bowl, whisk together the flours, sugar, ground ginger, cinnamon, cloves and salt. Gently fold wet ingredients into dry. Fold in 1/4 cup candied ginger and pecans. Divide batter evenly among muffin cups. Bake until a toothpick inserted in center of a muffin comes out clean, 30 to 35 minutes. Cool in pan 5 minutes, then transfer to a wire rack set over a rimmed baking sheet.
Meanwhile, whisk together the powdered sugar, 1/4 cup buttermilk and remaining 1/2 teaspoon grated ginger until mixture forms a smooth glaze. Spoon glaze evenly over muffins. Sprinkle tops with remaining 1 tablespoon candied ginger, followed by another drizzle of glaze.
Makes 1 dozen.