01.12.2008 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.