Monday, 18 September 2006

Ginger Chocolate Chip Muffins

300 ml (1 1/4 cups) regular evaporated milk (plain soy milk)
75 ml (1/3 cup) vegetable or canola oil
75 ml (1/3 cup) liquid honey (maple syrup)1
5 ml (1 tablespoon) grated orange zest (omitted)
625 ml (2 1/2 cups) all-purpose flour (half whole wheat)
15 ml (1 tablespoon) baking powder
2 ml (1/2 teaspoon) salt
5 ml (1 teaspoon) ground ginger (didn't have any)
375 ml (1 1/2 cups) chocolate chips (dark chocolate)
50 ml (1/4 cup) chopped crystallized ginger

Topping (did not do topping, but it would be good)
50 ml (1/4 cup) finely chopped crystallized ginger
45 ml (3 tablespoons) granulated sugar

Preheat oven to 180 C (375 F). Grease a 12-cup muffin pan or line with paper liners.
In a large bowl, beat together egg, evaporated milk, oil, honey and zest.
In a separate bowl, combine flour, baking powder, salt and ground ginger.
Add to liquid ingredients, stirring just to moisten.
Stir in chips and 50 ml (one-quarter cup) chopped ginger.
Spoon batter into prepared muffin cups.

For topping:
Combine ginger and sugar.
Sprinkle over top of muffins.
Bake in centre of preheated oven for 15 to 20 minutes or until tops spring back when lightly touched.
Makes 12 large muffins.

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