Sunday, October 13

ginger muffins

seeing a recipe for spicy ginger muffins from brilliant Aarstiderne suddenly made me dig out my birthday gifted and very colorful muffin cups. I experimented with the recipe by adding organic lemon zest and leaving out the two eggs - because I couldn't be bothered to go out in the rain and buy some. They ended up really good, and I am now plotting how to turn them into ginger cupcakes by maybe topping them with a mix of mascarpone, butter, vanilla, lemon juice and zest and ginger.

you need
2 dl of boiling water
2-3 teaspoons of baking powder
(depending on whether you use eggs)
1 big piece of ginger
2 dl syrup
2 dl cane sugar
2 dl oil
100g of chocolate 70%
50g almonds
2 eggs
400g of wheat flour
1 teaspoon seasalt
2 teaspoons cinnamon
2 teaspoons lemon zest

preheat the oven to 180 degrees.
Add baking powder and grated ginger to the boiled water. Take off the heat and whisk syrup, sugar and oil in the water. Chop the chocolate and almonds. Mix these two things well with flour, salt, cinnamon and lemon zest and combine with the water mixture. Turn the eggs into the batter one by one, until everything is smooth.
Sprinkle about 12 muffin cups with sugar and pour the muffin batter into each one using a spoon. Bake them in the preheated oven for 15-20 minutes. You will know that they're done, when they are slightly browned and crispy on top. Let them cool on a grid for 10 minutes and eat your heart out.

Aarstiderne recommend toasting the muffins, if you have any left after three days, and eating them with cold butter. Sounds delicious. Especially the butter part. I chose to freeze most of mine, heat them and eat them one by one on cold autumn afternoons.

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