I had visions of doing all sorts of blissful baking during this stay at home period. I was looking forward to tackling those projects around the house that have been waiting months for some attention…HA! Who was I kidding? Granted, it’s only week 1, but I have gotten nothing done. Turns out that homeschooling is not for me. It has cost me quite a few spikes in blood pressure, and a few instances of screaming into pillows. So could you please join us in giving a shout out 📣 to the teachers of the world!! THANK YOU TEACHERS for all you do for our kids, past and present. THANK YOU for working hard to make this temporary transition manageable for them, and for your patience with us parents, who are overwhelmed by the algebra assignment/ Romeo & Juliet analysis/ google classroom everything, which you seem to handle with the bat of an eyelid with a classroom full of kids! RESPECT!
Whilst I can’t get much done in the kitchen that doesn’t revolve around the basics of feeding a family, I was happy to find these Orange Date Ginger Muffins in the freezer. I made these the other week on a whim, when I wanted to use up some dates. The good thing about muffins is that the ingredients are generally very interchangeable. So if you don’t have oranges, dates and ginger, use whatever citrus fruit, raisins, nuts or spices you have.
Stay safe & be kind everyone xoxo Kirsty
Ingredients for 12 Muffins
Adapted from Joy of Baking
1 cup (130 grams) all-purpose flour
1 cup (130 grams) whole wheat flour (or just use one type of flour)
2/3 cup (140 grams) brown sugar
2 teaspoons (8 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) salt
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
grated zest of one large orange
1/3 cup (80 ml) orange juice
3/4 cup (180 ml) buttermilk, at room temperature. (If you don’t have buttermilk simply add 1 scant tablespoon of white vinegar or lemon juice to 3/4 cup regular milk).
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
5 tablespoons (70 grams) unsalted butter, melted and cooled
3/4 cup (110 grams/ around 8) chopped dates (raisins or chopped, dried apricots would be delicious too!)
Icing:
1/2 cup confectioners sugar
1 -1/2 teaspoons fresh orange juice (use a little milk or water if you don’t have oranges)
1 teaspoon freshly grated orange zest
Preheat oven to 375F (190 C). Prepare a regular size muffin tin by spraying each cup with non stick baking spray or use paper liners.
In a large bowl, combine the flours, brown sugar, baking powder, baking soda, salt, ground cinnamon, ground ginger and orange zest. Stir in the chopped dates.
In a separate bowl, mix together the orange juice, buttermilk, egg, vanilla extract, and melted butter.
Add the milk and egg mixture to the flour mixture. Stir just until combined, Do not over mix!
Divide the batter among the muffin cups. Bake for about 15 - 18 minutes, or until a toothpick inserted in the center comes out just clean. Place on a wire rack to cool.
Drizzle over icing when cool. These freeze well!
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