Since the bagel selection was quite decimated by the time we got to Central Market Friday night, I figured I'd better make some muffins so I'd have breakfast during the week. Since I had to work on Saturday, Sunday morning was my only opportunity. Brianna lobbied for Coffeecake Muffins (she likes to drizzle the icing on them), but I was in the mood for something different. After some poking around on the Fine Cooking and Cooks Illustrated sites, I settled on Gingerbread Muffins with Crystallized Ginger Topping. I still need to work on my photography skills a bit. I like this picture the best of the ones I took, but it came out a bit blurry (no flash).
The batter was easy to put together. Brianna still got to help, by putting the sugar/ginger topping on them, as well as greasing the pan for me. I 'm glad that I replaced my spices recently--these use a tablespoon of dried ginger, and I could really taste it in the batter. It wasn't quite so strong once the muffins were baked. They turned out quite good, though next time I may skip the crystallized ginger and just sprinkle some turbinado sugar on top. Gillian really liked them:
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