Groovy Ginger Molasses Muffins

Photo-Ginger molasses muffinsIt’s been a while since I’ve done muffins but it isn’t because I don’t think of them. I love those spongy, fluffy little cakes so much I often dream in muffin. Visions of finely laced vanilla muffins, hearty raisin and bran muffins and soft, chewy oatmeal chia seed muffins dance across the movie screen of my mind with habitual regularity. It is only an uncommon burst of will power that has recently enabled me to resist the urge to go muffin crazy…well, until today that it. It was the ginger that did it. For me, spicy, warm ginger has the power to transforms ho-hum visions of muffins into the raciest fantasies in muffindom. As you may be aware, I can’t resist ginger. It goes in everything: fueling my homemade chai tea addiction, amping up my stir fries, hidden beside the driver’s seat in the form of cheque ginger candies. Ginger and I are quite a team. And in answer to your question about will power, I will wholeheartedly justify these muffins by saying that as far as muffins go, they are relatively healthy. There is no refined sugar (unless you opt for chocolate chips and the chocolate topping) and the whole wheat flour makes these marvellous muffins fiber-ific. Enjoy the sweet heat the ginger brings.

Muffins
Preheat oven to 375F

In a large mixing bowl combine:
1/2 c. oil
1/2 c. molasses
1/3 c. maple syrup
1 egg
1/2 c. sour cream
1/2 c. milk

In a medium bowl mix together the following:
1 1/2 c. unbleached flour
1 c. whole wheat flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 Tbsp ground ginger

*1 c. chocolate chips

Mix dry ingredients into wet, one spoonful at a time until all mixed up and then you have the option of folding in 1 c. chocolate chips.

Pour batter into greased muffin tin or tin prepared with paper liners. Fill only 2/3 of the way. Bake for 15 minutes and then check the centre of your muffins with a toothpick. If the centre of the muffin is still quite wet, add another two minutes of bake time and prepare yourself to wait a little longer for heaven. Keep checking with the toothpick until it comes out clean and then remove muffins from the oven and wait for them to cool.

If you are unconcerned about these muffins being healthy then the next step is to make a topping that renders these sweet treats irresistible.

Topping
In a double boiler combine:
1 1/2 c. chocolate chips
2 Tbsp butter
2 Tbsp cream or whole milk

Stir until the chocolate is completely melted and mixed up and then spoon over cooled muffins.

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