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      RECIPE TITLE "Peppered Ginger Spice Muffins with Orange Maple Butter Recipe"
    Source: Food & Wine,
    Courtesy of: Cooking.com

    yields Yield: 1 dozentime--- difficultyeasy

    Melissa used to make gingerbread for her father to eat at teatime on Sundays. These ginger muffins recall that recipe, but they have a more sophisticated flavor and a spicier kick.

      RECIPE INGREDIENTS

    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

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).

      RECIPE METHOD

    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 and all of the ground and dry spices. Stir in the fresh 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 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.

    Recipe reprinted by permission of Food and Wine. All rights reserved.

      Nutrition Facts
    Makes 1 Dozen
    Facts per Serving
    Calories: 306 Fat: 15g Carbohydrates: 41g
    Cholesterol: 56mg Sodium: 213mg Protein: 3g
    Fiber: 1g % Cal. from Fat: 44% % Cal. from Carbs: 54%


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