Peanut Butter Ginger Muffins

Ever since I saw this recipe I’ve been longing to try them.  Almost a month ago I had stumbled across some crystallized ginger in the Asian aisle in the grocery store and had to get a box.  R tried some straight from the box and decided it was not for light snacking, as the ginger was more concentrated than when it’s fresh, but agreed that it would add a zing when baked with.

While they were baking the peanut butter and ginger filled the kitchen with a rich, spicy, toasting scent.  The taste even better.  The peanut butter provides a hearty taste will the ginger added spice.  A good breakfast if you have an upset stomach but still want to start the day off right.  I wouldn’t make anything larger than a regular muffin size, since the ginger is quite strong.  They are a nice muffin to wake up to when you want flavor without much sweetness.


Pumpkin Chai Muffins

For our most recent designer run (the rehearsal run that the designers and show staff attend to see the show before we move into tech) I made two types of muffins.  One of the cast members is a vegan and our director is following a gluten-free diet so I decided to try out a Bittersweet recipe.  I did not know where to get persimmons, so I substituted pumpkin instead and altered a few other things.  They came out looking amazing, something you would find at a corner coffee shop along side espressos and lattes.  The crumbly muffins were excellent paired with tea or coffee, the spice gave them a little kick and were savory more than sweets.  Here’s the recipe:

Pumpkin Chai Muffins

1 Cup Pumpkin Puree
3 Tablespoons Canola Oil
1/2 Teaspoon Apple Cider Vinegar
1/3 Cup Light Brown Sugar, Packed
1 Teaspoon Vanilla
2 Cups Soy Flour (or All Purpose for non-gluten-free)
1/2 Cup Chopped Hazelnuts
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Instant Coffee Powder
1 Teaspoon Ground Cinnamon
3/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Ginger
Pinch Salt

6 Teaspoons Granulated Sugar, for Topping

Preheat the oven to 375 degrees.

In a medium bowl, whisk together the pumpkin, oil, vinegar, brown sugar, and vanilla until smooth.  In a separate bowl mix the flour, hazelnuts, baking soda, coffee, spices, and salt.  Combine the wet ingredients into the dry, stir.  Don’t thoroughly stir, just until a few lumps remain.

Distribute the batter in greased muffin tins and sprinkle with sugar.

Bake for 15-20 minutes. Let cool in the pan for a few minutes before transferring to a cooling rack.  Then enjoy!