Posts tagged ‘whole wheat’

Whole Wheat Gingerbread Walnut Muffins with Cinnamon Orange Glaze

I was absolutely super-duper completely 110% beside myself when I opened up my brand new kitchen aid stand mixer on Christmas. (Love you Mom & Scott 🙂 )

See look! Me - really freakin' excited!

As soon as I got back to my apartment I had to make something. There was no other option. It was completely necessary to christen it, and to do so with something scrumptious while simultaneously attempting to stick to my New Year’s Resolution.

What to do, what to do?

The pantry pickings were slim. Johnny and I picked up a few things from the grocery store, but nothing too extravagant. I saw some molasses leftover from the tasty ginger snaps I made during my christmas cookie extravaganza and that’s when it clicked, gingerbread muffins! Om nom nom!! (Actually, my first though was gingerbread CAKE, but then I shook my head at myself and decided muffins would be a wiser decision…)

Whole Wheat Gingerbread Walnut Muffins
with Cinnamon Orange Glaze

For the Muffins:

  • 1 cup vegetable oil
  • 3/4 cup sugar
  • 3/4 cup unsulphered molasses
  • 1 tablespoon orange zest
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 2 cups whole wheat flour
  • 1 cup quick cooking oats
  • 2 large eggs
  • 1 teaspoon salt
  • 1 tablespoon baking soda, mixed into one cup of boil water
  • 1/2 cup chopped walnuts

For the Icing:

  • 1 cup confectioners sugar
  • The juice and zest of 1 orange
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • pinch of nutmeg

Begin by mixing together the oil, sugar, and molasses.
Add the eggs, one at a time, and mix until combined. Add the flour and the oats, followed by all of the spices, vanilla, and orange zest.Slowly mix in the water and baking soda mixture.Gently fold in the walnuts.
Transfer the batter into a greased or lined muffin tin. Bake in a preheated oven at 350° until fragrant or
when a toothpick inserted into the center comes out clean, about 20 minutes.
Remove muffins from tin and let cool for about 10 minutes before glazing.
For glaze, whisk all ingredients together until well combined.
If it’s too thin, add more sugar. If it’s too thick, add some more juice or water.
Drizzle over muffins before digging in! 🙂

January 15, 2010 at 10:41 pm 3 comments

Good morning sunshine!

1029091053I guess technically it’s afternoon now. Regardless, I love the early morning and I LOVE my great big mug – or bug as I shall refer to it from now on –  and I love tea with milk and honey! This morning was particularly lovely because not only did I get to enjoy a steaming bug of tea, but I also remembered I had a loaf of Whole Wheat Chocolate Zucchini Bread that I made and saved for a rainy day in my freezer. HOORAY!

So I defrosted a few pieces, sliced up an apple to enjoy with it and snuggled up on my couch to watch the Rachel Ray Show, which I do when I can in hopes of finding inspiration for an upcoming meal.

1029091052Delicious &
Nutritious

Anyway, this last week has been kind of lame for me. I’ve been working nights all week and have hardly had any time to cook anything at all. And that, my friends, makes me sad. 😦

In the upcoming weeks,however, I plan to take culinary journeys to Germany, Jamaica, England, and maybe even a brief trip to Texas. I’m also hoping to snag an interview with someone who – for the time being – shall remain nameless because I don’t know if I can get it. FINGERS CROSSED! So be on the lookout for new posts containing interviews and new, scrumptious recipes! I can’t wait to get cooking again!


October 29, 2009 at 1:33 pm Leave a comment


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