Receiving an ingredient sometimes instigates making something that you had no plans to make. Over the Christmas break, we spent two great nights at Hotel Le Germain in Toronto. Their hostess gift in our room was a gingerbread cut-out cookie made by their chef, including his recipe and a packet of crystallized ginger to take home.
Pumpkin Ginger Muffins
adapted from Open House Cookbook by Sarah Leah Chase
1 can (15 ounces) unsweetened pumpkin puree
2 cups (packed) dark brown sugar
1 cup (2 sticks) unsalted butter, melted
4 large eggs
1/2 cup mango juice (or apple juice)
3 1/2 cups flour
2 t. baking soda
2 t. baking powder
1 t. salt
4 heaping tablespoons ground cinnamon
4 heaping tablespoons ground ginger
1 t. grated nutmeg
1/2 t. cloves
1/2 c. finely chopped crystallized ginger
1/2 c. finely chopped dried apricots
Preheat oven to 350 degrees. Place paper liners in 24 muffin cups.
Add the eggs and beat until the mixture is smooth. Stir in the mango or apple juice.
Let them cool in the pans for 5- 15 minutes then pop them out and let them cool on a rack.
My notes say that I first made this recipe in October, 2001. I wondered what happened to Sarah Leah Chase, so I googled her and found out that she has been living the good life and has a specialty food business with her husband called Coastal Goods.