Triple Ginger Muffins

[DCJenn]

Yummy!

Since we are not morning people in my house, I decided I'd better get an arsenal of quick breads and muffins for us to eat on the way out the door. Dude is not going to be provided breakfast at his preschool. (yikes- I go SOOO spoiled)

I tried out a new recipe for triple ginger cupcakes but really they're more muffiny than cakey.

It has crystalized ginger, fresh grated ginger and ground ginger. They're very much like gingerbread. I'll post the recipe. The best part? They split the recipe into two sections - one for 8 muffins and one for 16.

Jenn

[BonBon]

Ooh, I will be eagerly awaiting this recipe. They sound yummy. I wonder if they freeze well? (my new thing is mass production and freezing)

(my new thing is mass production and freezing)

Ah...a woman after my own heart.

[DCJenn]

I don't know but I plan to find out- that's my goal, too. Have enough stuff made ahead so that I'm not thinking about it.

Jenn

[Meenah]

They sound really yummy. I just bought an upright freezer this year and need to fill it up.

[DCJenn]

Triple Ginger Cupcakes from Healthy Cooking for Two (or just for you) by Frances Price, RD

For the 16 cupcake recipe, I'm going to bold the amount to use:

Light brown sugar, packed 1/4c. 1/2c
Eggs 1 2
low-fat plain yogurt 6 tbls 3/4 c.
molasses 1/4 c. 1/2 c
canola oil or melted butter 2 tbls 1/4 c. (this is optional)
candied ginger 1 tbls. 2 tbls
grated fresh ginger 1 1/2 tsp. 1 tbls
All purpose flour, unsifted 3/4 c + 2 tbls 1 3/4 c
ground ginger 1/2 tsp 1 tsp
baking soda 1/2 tsp. 1 tsp
Preheat oven to 375
line muffin pan with paper cups. If you're making fewer cupcakes than you have cups, pour water into the empty cups until they are half-full. This will allow heat to distribute evenly in the pan and prevent scorching.

In a medium mixing bowl combine brown sugar, eggs yogurt, molasses, oil or butter (if using). Beat until smooth. Stir in candied ginger and grated ginger.

In medium bowl sift together flour, ground ginger and baking soda. Add to the egg mixture and stir only to blend. Do not overmix or the cupcakes will be tough; the batter should be a little lumpy.

Fill each cup 2/3 full of batter. Bake for 15 to 20 minutes or until cupcakes are browned on top and no imprint remains when top of a cupcake is lightly pressed. (note- mine were perfectly done at 15 minutes in an electric oven.) (and I used the melted butter)

Jenn

[peony]

Re: Triple Ginger Muffins

Yum, sounds good! Thanks for the recipe.