2 C unbleached cake flour (all-purpose is fine too)
1 t baking powder
1/2 t baking soda
dash of salt
1 t minced ginger (or 2 t ground ginger)
1 large orange, zested + juiced (I used Cara Cara)
1/2 C cultured butter
3/4 C honey
1/2 C whole milk
1/4 C sugar
Preheat oven to 325 degrees. Prepare your mini loaf pans or muffin tins with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and orange zest. Set aside.
In a small saucepan or skillet, brown your butter over medium heat until it’s melted, foamy and light brown in color.
In the bowl of a standing mixer, add the brown butter, ginger, orange juice, milk, eggs and sugar. Mix on medium until well combined.
Reduce mixer speed to low and slowly add the flour mixture. Mix until fully incorporated, scraping down sides as needed.
Transfer your batter to the prepared loaf pans or muffin tins. For small loaves, bake 25 - 30 minutes or until a toothpick inserted comes out clean. For muffins, bake 15 - 20 minutes or until a toothpick comes out clean.