Sunny Day Ginger-Oat Muffins
It all seemed so perfect. I had just enough whole-wheat pastry flour for this recipe, the perfect amount of crystallized ginger in my cupboard, and rare Seattle sunlight streaming through my window. I needed to make these muffins, I yearned to put my new photography skills to work. I preheated the oven, combined the dry ingredients in my big red bowl, reached for the milk and…the few tablespoons in the carton sloshed pathetically into my measuring cup. Damn. What now?
My roommate’s soy milk came to my rescue! (Thanks Betsy!) I don’t normally care for the slightly grainy, earthy qualities of soy milk in my coffee drinks, but it’s a beautiful substitute for milk in baked goods. So, for those lactose-intolerant folk out there, here’s a great recipe for you! And if you don’t have dairy issues and prefer good ol’ moo-milk, use what you got.
Either way, these muffins will fill your entire house with the spicy-sweet fragrance of ginger that will linger all day, urging you to go back for just one more. It’s hard to believe these tender treats are 100% whole grain. Oat flour has such a wonderful light texture and is really worth seeking out. (Again, Bob’s Red Mill is the place to look). The crumb is soft and light, the crystallized ginger is delightfully chewy, and the topping creates a crispy, sweet crunch. Best eaten still warm with a dollop of guava jelly!
If you think whole-grain baked goods are dense, chewy and bitter, you really need to try some different grains than just standard whole wheat flour. Whole wheat pastry, whole spelt, oat, and emmer flours are my favorites. Just start substituting out some of the all-purpose flour in recipes with these and you’ll be amazed.
Adapted slightly from King Arthur Flour Whole Grain Baking
Yield: 12 muffins
- 1 cup whole-wheat pastry flour
- 1/2 cup oat flour
- 3/4 cup rolled oats
- 3/4 cup packed brown sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup plus 2 Tbsp milk or soymilk
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup finely diced crystallized ginger
- 2 Tbsp granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin or line with paper baking cups.
- In a small bowl, toss the diced ginger with a tablespoon of the flour. Set aside.
- In a large mixing bowl, combine the flours, oats, brown sugar, baking soda and salt.
- In another bowl, whisk together the milk, eggs, oil and vanilla. Add to the dry ingredients and fold gently to incorporate. Add the crystallized ginger and stir to combine. The batter will look soupy– that’s okay.
- Spoon the batter evenly into the prepared muffin pan. Combine the topping ingredients in a small bowl and sprinkle generously over the batter.
- Bake until golden brown and a toothpick inserted in the center comes out clean, 15-18 minutes. Let cool in the pan at least 5 minutes before removing. Enjoy!