St. Ninian came to my attention today when a friend on Facebook announced he was making ginger muffins to commemorate the feast day.
"What do ginger muffins have to do with St. Ninian?" you might ask. It's a fair question. I am in favor of scrutiny and the scientific method, but when it comes to ginger muffins, I get a little distracted. My answer is that I have no idea, but I'm shameless enough to use the feast-day as a catalyst for the creation of ginger muffins.
You can the muffins today to celebrate being alive, or make them in the future to celebrate being alive another day. If you don't like ginger, you may like these muffins. Then again, you might be pleasantly surprised. For example, I generally don't care for eggplant outside of its baba ganouj disguise, but there is one restaurant in Seattle that makes grilled eggplant taste so good that I order it every time I'm there.
My friend modified the recipe from Evelyn Birge Vitz's A Continual Feast (about the original recipe, he wrote, "The results [were] penitential in nature --- dry and unappetizing") and I modified it further. Here's what I came up with:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon cayenne pepper
2 teaspoons dried ginger
In another bowl, whisk together:
3/4 cup milk (nondairy okay)
1/2 cup butter (ditto)
1/3 cup molasses
1/3 cup unrefined sugar
Optional: 2 teaspoons of ginger juice (because I had it on hand)
Mix wet with dry, and then stir in 1/2 cup chopped candied ginger. I used the kind that wasn't covered in sugar.
Pour into greased muffin tins and bake approx 20 minutes at 375 degrees Fahrenheit. I got 10 muffins out of this recipe, but I think I could stretch it to 12 next time.