A friend learning English recently asked, “What is the difference between a muffin and cupcake?”
Good question. I do not know. Does a muffin become a cupcake when you ice it or maybe a cupcake becomes a muffin when the icing is scraped off. In any case, the boundary between the two isn’t clear. Since I loathe cleaning out muffin tins and don’t care so much for using the paper wrappers, I often do my muffins in a cake pan. Easier clean up and I like feeling naughty having a square shaped muffin that looks suspiciously like cake for breakfast.
This one could swing either way between being breakfast or dessert.
orange ginger breakfast cake
- 2 Tbsp ground flax seed
- 3 Tbsp water
- 1 3/4 cup flour
- 1/2 cup sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp salt
- 1 large unpeeled orange, well washed, cut into eight wedges and seeded
- 3/4 cup pumpkin puree
- t Tbsp lemon juice mixed with 3/4 cup nondairy milk to make butter’milk’
- 1/4 cup canola oil
- 1/2 cup chopped candied ginger
- 1/2 cup chopped walnuts or pecans
- 1 Tbsp cinnamon
- 1/4 brown sugar
Whisk together flax seeds and water. Place in fridge to chill for 10 – 15 mins.
Mix together the topping ingredients into a small bowl and set aside.
Mix together next 7 ingredients into a large bowl.
Add the orange, pumpkin, butter’milk’, canola oil, and flax seed mixture into a food processor and process until smooth.
Pour the orange mixture into the dry ingredients and add the candied ginger. Stir just until moist.
Pour batter into a greased 9″ x 9″ cake pan and evenly spring the topping ingredients.
Bake at 350F for 45 – 60 mins or until the middle springs back when tapped or a fork comes out clean.