spicy cupcakes (in disguise)
April 22, 2008
If you like this recipe, I am sure you will love these related recipes!
Last night I made cupcakes, but called them muffins. I got away with it for a few reasons. 1. They are brown, but not chocolate. We’ve all heard that white stuff is the enemy–white flour, white sugar, white lies… As long as I throw a cupful of molasses into the (very white) mix, suddenly things seem wholegrain. 2. Because they are filled with nuts, currants and fresh ginger. Those sound like granola ingredients, don’t they? (Adding to the whole grain illusion, no doubt.) 3. Because the New York Times said so. I don’t believe everything I read, but when the Times tells me to disguise my cupcakes as muffins, I oblige. Any excuse to eat frosted pastries first thing in the morning. They were practically still warm from my late night baking. I spent as long cleaning as I did in preparation, with Lupe (the lab) ever tripping me up.
You can find the recipe for these Spicy Ginger Muffins With Currants and Toasted Pecans in the Food Section of last Wednesday’s Times.
Here they are, from start to finish, mess, storage and pup included. 
You must be logged in to post a comment.