Bowling on Monday of course, not good scores but I had fun. Recruited a couple more for our Thursday get togethers. Although Monday is Thanksgiving Day here, many of us will still be bowling. I certainly always prepare our special meal on the Saturday. One of my Carolina turkey breasts. This is not really a holiday we used to celebrate in the UK. Harvest Festival is the nearest and one really only celebrated that in church, I have never heard of anyone preparing a special meal or anything. I don’t think things have changed.
I have had this Food and Wine recipe which appeared on Cooking.com for a while now. Right from the beginning I thought the taste combinations sounded good. I hope you agree. They look delicious and no, I don’t know what unsulphured molasses is.
Peppered Ginger Spice Muffins with Orange Maple ButterSource: Food and Wine
Makes 1 Dozen
These ginger muffins have a sophisticated flavour and a spicy kick.
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
Other necessary recipes: Orange Maple Butter below
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 unmoulding. Dust with confectioners' sugar and serve with Orange Maple Butter.
The muffin batter can be prepared 1 day ahead and refrigerated overnight.
Orange Maple ButterSource: Food and Wine
Makes 1/2 cup
1 stick (4 ounces) unsalted butter, softened
1 tablespoon pure maple syrup
2 teaspoons finely grated orange zest
Pinch of salt
In a medium bowl, using a handheld mixer, beat all of the ingredients together on medium speed until light and fluffy. Transfer to a small bowl and serve.
The butter can be refrigerated for up to 1 week. Bring to room temperature before serving.
Serving Size = 1 tablespoon
Have a great day