Ginger Chip Muffins | Recipes

Ginger Chip Muffins

(2) Ratings:
Prep Time:
Baking Time:
Makes:12 muffins
Freezing:excellent

Want to mix up your mornings? Honey, orange zest and crystallized ginger make these mouth-watering muffins unlike any you’ve ever tried.

Ingredients

Muffins

1 egg
1 1/4 cups 300 mL Carnation® Evaporated Milk
1/3 cup 75 mL Crisco® Vegetable or Canola Oil
1/3 cup 75 mL liquid honey
1 tbsp 15 mL grated orange zest
2 1/2 cups 625 mL Robin Hood® Original All Purpose Flour
1 tbsp 15 mL baking powder
1/2 tsp 2 mL salt
1 tsp 5 mL ground ginger
1 1/2 cups 375 mL milk chocolate chips
1/4 cup 50 mL chopped crystallized ginger

Topping

1/4 cup 50 mL finely chopped crystallized ginger
3 tbsp 45 mL granulated sugar

Directions

  1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners.
  2. Muffins:  Beat egg, evaporated milk, oil, honey and zest in large bowl. In separate medium bowl, combine flour, baking powder, salt and ginger. Add to liquid ingredients, stirring just to moisten. Stir in chips and ¼ cup (50 mL) chopped ginger. Spoon batter into prepared muffin cups.
  3. Topping: Combine ginger and sugar in small bowl. Sprinkle over top of muffins.
  4. Bake in centre of preheated oven for 15 to 20 minutes or until tops spring back when lightly touched. Let cool 5 minutes, then remove to wire cooling rack.

Nutritional Information

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