The day before we went up to the Grand Canyon, we volunteered at our downtown walk, Meet Me at Maynards. It’s a lot of fun, and we really like helping out, because it encourages people to get out and see downtown Tucson. When we volunteer, we like to bring just a little something for our fellow volunteers. We know we don’t have to, by any means, but we think it’s a nice thing to do, and it gets us to try new recipes.
Happy Halloween, everyone! For our post today, we’re going to make gingerbread. Not the cookies, but real gingerbread, or, perhaps, it should be more accurately called gingercake. It’s really more like a spicy-molasses cake than a bread. And, don’t worry, even though the title and photos show us making mini-muffins, you can go easy-peasy and bake this as a cake. We’ll tell you how.
As we were making these, disaster struck. Our faithful camera self-destructed, so you won’t see how these carrot muffins turned out, but you will see most of the steps, so you can scratch ’em out yourself.
We decided to make these for our fellow Monday night volunteers, mainly because they sounded healthy. After all, it’s like eating carrots, right? Of course not; it’s more like eating cake with some carrot pieces, but, that’s okay, too (we were going to go with chocolate muffins, but changed our minds at the last minute).
Mini-muffins are perfect for large groups. They’re easy to pick up, and easy to eat in a bite or two, making them perfect for things like coffee hour. But, you say, aren’t they a lot of trouble? Well, they can be, unless you know the secret for mini-muffins, then they’re a snap. Really.
Whoa! We know you’ll think this is one crazy recipe for muffins as you read through it. After all, you mix it up in a blender! Yes, a blender. That just doesn’t make sense, does it? After all, we’ve all read that muffin batter is delicate, and you need to mix the liquid parts, then just barely fold in the dry ingredients. We believed that, too, until we tried the best berry muffins ever (we used blackberries and not blueberries as called for in the original recipe) and those were made in a stand mixer. So, we were willing to give this recipe a shot, too.
Everyone who loves muffins raise your hands. Hey, raise them, we know you love muffins. Don’t be shy; we won’t tell anyone how silly you look reading this post with your hands in the air. That’s it. Higher. Higher. Perfect.
As you do, we love muffins, although we don’t make them all that often, and, when we do, we go for the best blueberry muffins on the planet: by following the recipe in Bouchon Bakery, by Thomas Keller and Sebastian Rouxel. (Make the Blackberry Muffins we posted, only use blueberries instead of blackberries; we think they’ll change your life). But, this time we wanted Almond and Poppy Seed muffins, so what to do?
Once a month, we have the pleasure of making up little bites for a church social hour. We always try to find something new to make, and, most times we succeed, including last month. For us, this works out well; we don’t fall into a rut, the churchgoers (and us) get to try something different, and you get to read about it. What a deal for a quick little snack.