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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1 cup butter 1 cup brown sugar 1 cup light molasses 2 large eggs 1 teaspoon cinnamon 1 Tablespoon ginger ½ teaspoon mace 1 teaspoon soda 1 cup buttermilk 4 cups unbleached white flour ½ cup golden raisins ½ cup candied ginger, chopped Instructions: Put the butter, brown sugar, and molasses into a medium-sized stainless steel bowl, then place the bowl over a pan of simmering water. Stir the mixture until the butter is creamed and the sugar has dissolved. Remove from heat. Then add the eggs, one at a time, and incorporate. Sift the flour with the spices and soda. Alternately add the flour mixture and the buttermilk to the sugar-molasses mixture, being careful not to overmix; that is, mix only until the ingredients are moistened. Next chop the candied ginger into pieces roughly the size of raisins—if you use a food processor, be careful not to chop it too small. Also, if you’re using a processor, add a little of the flour mixture to the ginger in the processor bowl before chopping so that the ginger won’t stick together in one chunk. Add the golden raisins and the ginger to the batter, stirring just until it’s blended. Now fill greased muffin tins 2/3 full; bake in a 350-degree oven for about 20 to 25 minutes—or until a toothpick inserted in the center of a muffin comes out clean. Remove them from the pans to a rack to cool. This recipe makes about 24 muffins. |
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