Ginger Bran Muffins with Citrus

Gingerbran muffins with lemon and orange
There’s this thing about muffins. An idea, or hope, that they are a better for you than a cupcake. That they are suitable for breakfast (though sometimes a cupcake is exactly what you need for breakfast). But a good, satisfying, fueling breakfast needs protein. It needs fiber. It does not need an excess of sugar. I’m working on a muffin that satisfies this, because, well, when I want a cupcake for breakfast I better have a suitable substitute…

Ginger is one of my favorite flavors, especially when it has a bite.  Paired with citrus, it becomes more full and bright.  I love the lemon here, though it will be too sour for some, in which case the orange is also great.  There’s a bit of extra prep to these muffins, but they’re worth it. The citrus slices work well mostly because this is a pretty thick batter, hard to fold in delicate orange segments while maintaining their shape. Had the realization to do full slices in the shower, after battling little pieces of orange that would lose so much juice on the cutting board.

I will note, these are better with fresh ground spices, or at least bought from bulk ground spices rather than what’s been in your cabinet for years (I say this without judgement, I have plenty of expired spices…) It does make a difference, one that you can easily smell and taste.

Ginger and Orange Zest

Orange slices for topping muffins

 

Ginger-Bran Muffins with Citrus
(adapted from Billie’s Gingerbread Cake from Ruth Reichl’s, Delicious** and Sourcream Bran Muffins from Smitten Kitchen)

1 tsp each whole peppercorns, cloves, cardamom seeds
1 cinnamon stick
1 cup whole wheat pastry flour
1 cup bran
1 teaspoon baking soda
¼ teaspoon salt

½ cup unsalted softened butter
¼ cup brown sugar
⅛ cup honey
1 large egg, beaten lightly
1 cup yogurt
Zest of one orange
Between ⅛ and ¼ cup grated ginger, ginger and orange zest combined ¼ cup

three small oranges (I used Valencia) or lemons (small, two if you have larger ones)

Prep 

If your butter is not already soft, pull it out of the fridge.

Individually grind spices, measure out the following into medium sized bowl:
½ tsp peppercorns
½ tsp cloves
½ tsp cardamom
¾ tsp cinnamon

Peel and grate ginger.

Zest citrus. I like orange zest best, but you could use lemon for an extra kick.

Peel citrus (obvious, but important, peel AFTER zesting), and try to remove as much white pith as possible while keeping the fruit in tact.  Slice citrus into ⅛ to ¼ inch thick rounds.  Partial rounds are fine.

Prep muffin tin by buttering or spray with oil/nonstick spray.

Preheat oven to 400F.

Batter

Zest mixing into batter

 

Beat ½ cup butter with ¼ cup brown sugar until fluffy, add honey (if you lightly spray measuring cup with an oil spray, honey will slide right out) and mix until completely incorporated. Do the same individually for the egg and yogurt, making sure to scrape down the sides and bottom of the bowl. Add zest and ginger, mix completely.

In the medium sized bowl where you’ve measured out your spices, add whole wheat pastry flour, bran, 1 tsp baking soda and ¼ teaspoon salt. Whisk together (make sure to scrape the bottom thoroughly) and add to butter and sugar mixture. Mix together until just combined, if using a stand mixer it’s a good idea to finish by hand.

Fill bottom of each muffin tin about a quarter of the way with batter. Add a slice of citrus to each, push down gently. Add another layer of dough and citrus slice.  If you can figure out how to gently press the top slice into the dough without compressing your muffin, you’re a better person than I am.

Bake muffins at 400F for 12 minutes, pull out to gently press top citrus slices back into muffins and test with a toothpick.  If/when it comes out with batter, return to oven for 5 minutes.  When finished let sit for 5 minutes in pan and gently turn muffins to release. Do not pull too quickly as they may break in two due to the inner citrus slice.

Batter in muffin tin

**Disclaimer: While I did enjoy this book, be warned that it is cheesy and straightforward in it’s silliness and obvious results. That being said, it has the charm that is Ruth Reichl, so read with a grain of salt to balance the sweet sweet sugar will help.

Also, note to self, definitely focus on condensing recipes, this one is so long!

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