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Friday, December 14, 2012,2:03 AM by
Sruthilaya Subiksha.D

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GINGER MUFFINS

Makes :
12

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Preheat the oven to 190°C/375°F/Gas Mark 5. Line a 12-hole non-stick muffin tray with paper cases.
  • Mix the grated ginger with the sugar, lemon juice and melted butter in a bowl.
  • Sift the dry ingredients batches, to distribute the cocoa is evenly through the flour.
  • Whisk the ginger mixture, eggs and buttermilk in a large mixing bowl.
  • Stir in the chopped crystallised ginger. Stir in the dry mixture quickly, but don't blend smoothly.
  • Spoon the batter into the tray or cases almost to the top. Bake for 20-22 minutes or until risen and springy to the touch.
  • Test by inserting a toothpick into the centre to check it comes out clean.
  • Remove from the oven, leave for 3 - 5 minutes in the tray, then transfer, still in their cases, to a wire rack to cool.
  • Melt the chocolate in a heatproof bowl over a pan of simmering water. Stir, then remove from the heat.
  • Pour over the muffins and leave to set, slice off a little of the tops if any have risen too high. When almost firm, top each with a small piece of ginger.

INGREDIENTS

  • 250 grams plain flour
  • 50 grams fresh root ginger, peeled and  finely grated
  • 150 grams soft brown sugar
  • 1 tablespoon lemon juice
  • 75 grams butter, melted
  • 100 grams good-quality dark chocolate, broken into pieces
  • 2 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • 2 eggs
  • 275 ml buttermilk
  • Pinch of salt
  • 50 grams crystallised ginger, finely chopped, reserve few to decorate

15 comments for “Ginger Muffins”

  • Posted Saturday, February 11, 2023 at 5:14:43 PM

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