I consider myself a pretty adventurous eater. I am willing to try just about anything once. Sure I draw the line somewhere, this isn’t Bizarre Foods after all, but I find it exciting to try new foods. I’d love to try uni aka sea urchin, the same goes for sweetbreads and bone marrow. Those little finger limes always grab my attention. All the different kinds of kale and tomatoes I see on TV draw me and leave me on an endless search for them. Maybe one day when I move to California . . .
I am always up for buying a new cross breed of stone fruit. A summer trip to the grocery store leads to plumcots and peacherines in my cart. I’ve become a huge fan of Brussels sprouts and all different kinds of fish. I search out new and exciting foods to try and look forward to the moment of the taste test. The moment when I will either fall in love with my experiment or never want to try it again.
Of course, there are foods I don’t like. Parsnips. Artichokes. Grapefruit. One of my least favorite foods is stuffing. I’ve never liked it, and yes, I have tried it. The smell, the look, the ingredients, the taste, in my eyes, it has no redeeming qualities. It’s one of the few foods I will literally run the other way from.
So when this week’s Muffin Monday email arrived and it was a savory muffin, Lemon Chive Pepper, I kind of had a panic attack. I mean, it wasn’t stuffing, but a savory muffin, involving no sugar, herbs, and pepper? It’s way too close to stuffing to make an appearance in my kitchen. I couldn’t do it, I wouldn’t do it. But I still wanted to participate and I needed something to post anyway.
Enter Lemon Gingerbread Muffins. Lemon? Check. Pepper? Check. Herbs? Not so much, but stick with me. These are a sweet muffin, a breakfast treat, but they are not overly sweet, leaning much more toward the spicy side, with all those traditional gingerbread flavors. The muffin tastes exactly like I wanted to when I was coming up with the recipe. Spicy gingerbread, with that rich molasses undertone (though I used cane syrup because I ordered four giant bottles of it), the lemon flavor shining through and adding the perfect amount of brightness to the richly flavored muffin. It rose perfectly, popped out of the pan like a dream, and is a lovely light, fluffy, moist muffin that is sure to get your day off to a great and sweet start.
Don’t forget to enter my Wustof Offset Cake Knife Giveaway! Such a great prize!
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cloves
- 1 tablespoon ground ginger
- ½ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt
- ½ cup vegetable oil
- ¾ cup packed dark brown sugar
- ¼ cup cane syrup or molasses
- 2 large eggs
- 1 tablespoon fresh lemon juice
- Zest of 2 lemons
- 1 teaspoon pure vanilla extract
- ¾ cup milk (I used coconut milk)
- Preheat oven to 350 degrees F. Oil 10 cups in a muffin tin generously, including the tops.
- In a medium bowl, stir together flour, baking powder, baking soda, cloves, ginger, pepper, and salt. In a large bowl, stir together oil, sugar, syrup or molasses, eggs, lemon juice and zest, and vanilla. Mix until thoroughly combined. Stir in the milk until a homogeneous mixture is formed. Add in the flour mixture, and stir until just combined.
- Using a regular sized ice cream scoop, scoop batter into prepared muffin cups filling almost all the way to the top. Bake for 20-25 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with only a few moist crumbs. Cool completely in pan. May be stored at room temperature in an airtight container for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 15 minutes.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.