O.K. it's not really figgy pudding. It's another Pumpkin Stout Gingerbread, but I put the brown butter icing on it this time. Something I would never do if this cake was going to hang out on my counter. This cake is going to work and not coming back. The wonderful thing about working with a bunch of really busy people (OB/GYN residents) is that they totally appreciate anything in the food department. I can simultaneously indulge my desire to bake and avoid the consumption of the resultant goods.
The cake will share the spotlight with these muffins modified from Good to the Grain. They have the best muffin tops I have seen since I last watched Jersey Shore.
Carrot Muffins (I doubled recipe)
1/4 cup + 2 TBS spelt flour
2 TBS oat bran (I used wheat)
2 TBS dark brown sugar
1 TBS sugar
1/8 tsp kosher salt
3 TBS cold unsalted butter, cut into 1/4" pieces
1 cup spelt flour
3/4 cup all purpose flour
1/4 cup oat bran (again, I used wheat)
1/3 cup dark brown sugar
1/4 cup sugar
1 tsp allspice (I used cloves)
1 tsp kosher salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 1/2 cups coarsely grated carrots (about 2 medium)
1/2 stick unsalted butter, melted and cooled
1 cup buttermilk
Preheat oven to 350 and grease muffin tins including the tops of the tins. For the streusel place all ingredients except the butter into bowl of food processor. Pulse to mix, then add butter pulsing until it looks like cornmeal. Put aside
Put all dry ingredients into large bowl, stir and add grated carrots.
In another bowl whisk together butter, egg and buttermilk. Using a spatula, mix wet and dry ingredients together. Scoop into muffin tin, slightly mounding above the edge. Sprinkle with streusel topping and press into batter slightly. Bake for 30-35 minutes, rotating pans halfway through. Remove from pan and cool on wire rack.
I had a hard time getting them out intact but I have really ancient muffin tins.
Making antepartum conference better one pastry at a time....