fresh ginger muffins

this recipe should be a secret. so don't tell anyone. keep it to yourself. 

i hope you are ready for some of the best motherfucking muffins in the world.


you will need:


3 ounces of unpeeled ginger root
3/4 cup plus 3 tablespoons sugar
2 tablespoons of molasses
2 heaping tablespoons of orange zest
1 stick room temp butter
1/4 tsp vanilla extract
pinch of nutmeg
2 large eggs.....room temp
1 cup buttermilk
2 cups all purpose
1/4 tsp of salt
3/4 tsp baking soda

*****when i made this i forgot to add the buttermilk, they came out super great. so i am thinking that you can make these vegan by subbing flax seed egg mixture for the eggs, and coconut oil for the butter, and almond milk for the buttermilk.*****





how to make:

oven 375*  grease a muffin tin


this is preety typical baking but.......


you grate the ginger. 3 ounces....i used a kitchen scale, it is more then you think. about a full handful, no joke. a whole quarter of a cup packed tightly.
so you take this freshly grated ginger and put in a small fry pan on the stove top. put on low and add 1/4 cup sugar. the sugar will dissolve and the ginger will start to smell wonderful. this process takes no longer then 5 min. but make sure the sugar and ginger become one. 
next zest the oranges. add 3 tablespoons of sugar and let them hang out for a bit. 


now you do the thing with the wet and dry. 
i used a mixer. 
first you cream the butter and add the rest of the sugar. then eggs, vanilla....smooth it out ladies and gents,,,,,then add the orange and molasses to the ginger, mix them together and put into the batter along with the buttermilk. now you add the dry stuff in bits....smooth the batter out. 


put in greased muffin tin. 
bake 20 min or so.....stick a pick in it.
beautiful