01.Dec.2008 Ginger A-fred

I used to have such a deep-rooted fear of ginger root that the only way I could stand the flavor of it was in the form of powder.
Now, for some bewildering reason, I can’t seem to get enough of it.
La donna è mobile*, for real, and further proof of the fact is that I also used to hate peanut butter when I first invaded the States. It should be quite obvious that it’s not even remotely close to being an issue anymore.

You’ll find that these muffins taste (and look) quite chocolatey, even though they contain a mere 2 tablespoons of cocoa powder. No one’s complaining about that over here.

Also, have you seen the size of the berries? They’re from the Joe, who apparently likes to purchase his produce from mutant-loving farmers.

Ginger Cranberry Muffins

2 cups (240 g) whole-wheat pastry flour
1/4 cup (20 g) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (96 g) raw sugar
3/4 cup (180 ml) almond or other nondairy milk
1/2 cup (120 g) vanilla soy or other nondairy yogurt
1/4 cup (60 ml) canola oil
1/4 cup (88 g) blackstrap or regular molasses
1 tablespoon plus 1 teaspoon (8 g) grated ginger root
2/3 cup (42 g) fresh cranberries, halved

Preheat oven to 350°F (180°C, or gas mark 4).
Line a standard muffin tin with paper liners.
In a large bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Whisk in sugar. Set aside.
In a small bowl, whisk together milk, yogurt, oil, molasses, and ginger.
Fold wet ingredients into dry, being careful not to over mix.
Fold in cranberry halves.
Divide batter equally into muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.

Yield: 12 muffins

*The woman is fickle.

Comment Pages

There are 59 Comments to "Ginger A-fred"

  • Celine says:

    Sophie, I am so not lying when I tell you I was just thinking about you this morning. we’re like, psychics, or something.

    Reply

  • Kelly says:

    I am always both impressed and amused with the flavor combinations you come up with. I would have never thought to put cranberries, chocolate, and ginger together but I’m guessing it tastes amazing.

    Reply

  • Jude says:

    haha.. The bigger, the better, if you ask me.

    Reply

  • Liz² says:

    beautiful combination, wish I had mutant cranberries to try a batch right now!

    Reply

  • roberta says:

    hello, they look great, what about sub the molasses with malt syrup, do you think it could work?

    thanks

    Reply

  • 2012ad says:

    I absolutely LOVE ginger. In fact, I’ve been dropping hints all over the place to my mom that I want the Ginger Rush perfume and body cream from Origins in my stocking this year. It smells like you just rolled in candied ginger. Mmmmm.

    These look FANTASTIC, though. I’m definitely bookmarking this recipe for later use! Gorgeous picture, as well. (Not that that’s a surprise, though!)

    Reply

  • jen says:

    made these today and they are so amazingly good. great flavour combo, very creative! thank you for posting!

    Reply

  • sofi says:

    I finally had the chance to make these and they are delicious! They aren’t very sweet so I would be happy to eat them for breakfast. I had some extra batter which I poured into two 5 inch pans and whipped up some vanilla frosting to make a ginger-cranberry cake. This recipe goes very well with super sweet frosting too. Thank you!

    Reply

    Celine Reply:

    no, thank YOU for taking the time to leave some feedback.

    Reply

Write a Comment

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>