Dried Apricot & Gingerbread Muffins

Happy Halloween! Jagger is feeling festive in his jailbird costume.

Dudes... it fucking snowed. Actually it didn't snow where I live (Illadelphia), but it snowed everywhere else that I was (which was Brooklyn and Newtown, PA and all in between). A tree almost fell on my car (Good news: it didn't. Bad news: it totally fell on someone else's car, which sucks, so much). That totally would have one upped my flat tired from last week, in terms of annoying things that can happen to your automobile (by a lot). So, thank you automobile karma gods.

But like, seriously. It snowed. Before Halloween. I love snow, but not when it takes over my Fall. We haven't even set the clocks back yet and I haven't even slept an extra hour. I wasn't ready for my winter coat. I was wearing loafers, for god's sake. And people deny Global Warming. Reality check people. Hi, hello, it's snowing. IN OCTOBER!

Look how festive!

So anyway, I got home from my quick stint to Brooklyn, slept for like 12 hours, and then made some gingerbread muffins. Because the way in which I decided to deal with this ridiculous turn in the weather was to buy some new teas and make gingerbread muffins. And I was avoiding laundry. And the oven being on helps me to not shiver.


But these muffins really hit the spot. They're fluffy, REALLY ginger-y (in a good way), and not too sweet. The apricot adds a great contrast to the spice of the muffin. I've been really into mini-muffins as of late; perfect portion control. I like to grab a mini muffin or two with a piece of fruit for breakfast. Just sayin'!

Many mini-muffins <3 Alliteration

Soundtrack:


SBTRKT ESSENTIAL MIX by sbtrkt   


Dried Apricot & Gingerbread Muffins
Adapted from Bon Appetit, Dec 2000

• 2 3/4 c ap flour
• 2 1/2 tsp baking soda
• 1 tbsp plus 1/2 teaspoon ground ginger
• 1 tsp ground cinnamon
• 1/8 tsp allspice
• 1/2 tsp salt

• 1/2 c (1 stick) unsalted butter, room temperature
• 1/2 c sugar
• 2 large eggs
• 3/4 c molasses
• 1 1/3 c cold water

1/3 c dried apricots, chopped finely

Preheat oven to 350 degrees.

In a medium sized bowl, whisk together flour, baking soda, ginger, cinnamon, allspice and salt. Set aside.

In a large bowl, cream together butter and sugar with an electric mixer until combined. Add eggs, one at a time, and beat until blended and mixture begins to look fluffy. Add molasses and beat on low until combined. Continue beating to mix in 1/2 of the dry ingredients, then beat in the rest. Mixture will be thick.

Add water slowly, continuing to beat the mixture on low, just until all water is incorporated into the batter, scraping down the sides with a spatula when necessary. Try not to over-beat. Add apricots and mix in using a spatula, in as few strokes as possible.

Pour batter into greased muffin cups.

For mini-muffins, bake for 12-13 minutes. For full sized muffins, bake about 25 minutes. For larger muffins, cool in pan for 10 minutes before removing to a cooling rack.

Chipotle Mango & Zucchini Bread

That's right. I said chipotle. Just a little, don't get any crazy ideas here. Just a tang.

Looks so innocent and sweet, but don't let that fool you!

Long weekends are aaaa-mazing aren't they? It's Sunday today, but no Monday blues tomorrow! The thing about Philadelphia 4th of July weekend, is that it's deserted. Not desserted, that would be awesome, but deserted. Everyone's gone "down the shore." It's sort of nice, the peace and quiet. Until Monday when the hoards will come in from the suburbs and descend upon the Art Museum area for the fireworks and live music (Just reminded myself of this movie trailer, 1:00 minute in lol). But for now, I feel like I'm alone in the big city! Ok, that's a bit of an exaggeration; there are certainly people around, but you catch my drift. This has been one much needed long weekend of relaxation. And I'm certainly going to need it considering my plans for next weekend. (No sleep 'til Brooklyn, people.)

Btw, I'm still thinking about a desserted Philadelphia and wishing I was better at Photoshop. I would put donuts around the sky scrapers, a giant Franklin Fountain ice cream sundae atop the state building, William Penn on city hall would be holding a birthday cake (for America obvs)... etc.etc.etc. All in good ole' red, white and blue. It's the thought that counts sometimes.

Anyway, this bread is NOT one of those "thought that counts" instances. It's delic. It's a great summer bread; Florida mangoes are in season (making them cheaper!) and zucchini is coming out of the garden (or you can definitely find some locally grown very easily!). The bread is moist and flavorful; the chipotle adds just a tiny zip to make things interesting.

The recipe was derived from the basic Sweet Zucchini Bread from The Joy of Cooking. Subbed half the oil for some yogurt to cut the fat (I also just think it makes for a moister bread), subbed in some wheat flour, and added some cut up mango and chipotle seasoning.

Soundtrack: Old Crow Medicine Show (ROCK ME MAMMA LIKE A WAGON WHEEELL. No question, it's going to be stuck in my head all day.)

Chipotle Mango & Zucchini Bread 

Makes 1-9x5 loaf

1 c. all-purpose flour

1/2 c. whole wheat flour

1 tsp. baking soda

1 tsp. baking powder

1/4 tsp. cinnamon

1/8 tsp ground chipotle seasoning

2 large eggs

3/4 c. sugar

1/4 c. vegetable oil

2 tbs plain yogurt

1 tsp vanilla

1/2 tsp salt

2 cups finely chopped zucchini, squeezed of excess water (interesting process)

1 large mango, chopped

Preheat oven to 350 and grease a 9x5 loaf pan; set aside. Combine in a medium sized bowl the flour, baking soda, baking powder, cinnamon, and chipotle with a whisk; set aside.

In a larger bowl, beat the eggs. Add in the sugar, oil, yogurt, vanilla and salt. Continue to beat until blended. Add dry ingredients and stir until combined.

Add zucchini and mango, and using as few strokes as possible, stir these into the mixture.

Pour into the loaf pan and bake for 45 minutes. The bread will pull away from the sides when done. Don't try the toothpick trick, you might still get some stuff on it, as it's a very moist bread!

Chopping, using my immersion blender attachment

Cutting mangoes is really very pretty, huh?

The dry stuff

GOD I LOVE THIS THING! hehehe

Mixin' it together

Stir in chopped zucchini