Recipe Spicy Ginger Muffins

Spicy Ginger Muffins With Currants and Toasted Pecans

Time: One hour

Butter for greasing muffin tin

1 1/4 teaspoon baking soda

1/2 cup dark molasses

1/2 cup vegetable oil

2 eggs, lightly beaten

1 teaspoon grated fresh ginger

1 2/3 cup all-purpose flour

1/2 cup sugar

2 teaspoons ground ginger

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

Pinch ground cloves

5 tablespoons crystallized ginger, finely chopped

1/4 cup chopped toasted pecans

1/4 cup dried currants

1 1/3 cups confectioners’ sugar

3 tablespoons whole milk.

1. Heat oven to 350 degrees. Grease a standard 12-cup muffin tin.

2. In a medium saucepan, bring 1/2 cup water to a boil. Pour into a large bowl. Whisk in baking soda until dissolved. Whisk in molasses and oil until mixture is tepid. Whisk in eggs and 1/2 teaspoon grated ginger.

3. In a separate bowl, whisk together the flour, sugar, ground ginger, salt, cinnamon and cloves. Gently fold wet ingredients into dry. Fold in 4 tablespoons crystallized ginger, then the pecans and currants. Divide batter evenly among muffin cups. Bake until a toothpick inserted in center of a muffin comes out clean, 30 to 35 minutes. Cool in pan 5 minutes, then transfer to a wire rack set over a rimmed baking sheet.

4. Meanwhile, whisk together the confectioners’ sugar, milk and remaining 1/2 teaspoon grated ginger until mixture forms a smooth glaze. Spoon glaze evenly over muffins. Sprinkle tops with remaining 1 tablespoon crystallized ginger.

Yield: 1 dozen muffins.