I really need a flour sifter.
I keep looking, but the antique stores charge too much for something that’s used, and the thrift stores haven’t turned up one for me yet. And I’m too cheap to go buy a new one. Maybe that’s lame, but there it is.
Anyway, so I use a fork in the meantime to smush up my dry ingredients if I have dry lumpy stuff like brown sugar, cocoa powder, and baking soda in.
Speaking of recipes with dry lumpy stuff, here’s a recipe. For THESE.
Ever since my secret sister at church gave me some dark chocolate-covered ginger from Trader Joe’s a while back, I’ve become a little obsessed with the combination. At first I was like, “Uh… chocolate? Ginger? How does that even go together?”
But it DOES. It’s actually really amazing. So I’m on a quest to ginger-ify various chocolatey things.
I found this basic vegan chocolate muffin recipe and adapted it a bit for my purposes. Here’s my version.
Chocolate Ginger Muffins
Mix together dry ingredients in a bowl:
1 c whole wheat flour
1/2 c white flour
1/2 c cocoa powder (just regular – I used half carob in the pictured batch because my cocoa stash was very depleted)
1 1/2 tsp baking soda
1/2 tsp salt
1 tsp ginger powder
1/2 cup brown sugar (I used a little under 1/2 cup)
1/4 c minced candied ginger (optional)
(If you have a flour sifter, that’s awesome. If not, use a fork.)
Add in the following:
1 1/2 cup natural unsweetened applesauce
1/2 cup canola oil
1 tablespoon vanilla
Stir just until combined. Spoon into 12 regular prepared muffin cups or 24 mini ones. Bake at 325 for 20-25 minutes until a toothpick comes out clean.
And then eat them.
Update since I originally wrote this post: I NOW HAVE A FLOUR SIFTER.