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Title: Ginger Almond Muffins
Categories: Dessert Muffins
Yield: 12 Muffins
| 1 3/4 | c | All-Purpose Flour |
| 1/3 | c | Granulated Sugar |
| 1 | tb | Baking Powder |
| 1/2 | ts | Baking Soda |
| 1 | ts | Ground Ginger |
| 1/4 | ts | Salt |
| 1/2 | c | Blanched Almonds; finely - ground |
| 1/4 | c | TO 1/2 cup Crystallized - Ginger; finely minced |
| 1 | c | Buttermilk |
| 1 1/2 | tb | Lemon Juice |
| 1 | lg | Egg |
| 1/4 | c | Butter; melted |
| 2 | ts | Vanilla Extract |
| 1/2 | ts | Almond Extract |
| TOPPING | ||
| 1 | tb | Granulated Sugar |
| 1/2 | ts | Cinnamon |
1. In a large bowl, combine flour, sugar, baking powder, baking soda, ginger and salt. 2. Add almonds, minced ginger. Make well in center. 3. In medium bowl, whisk together buttermilk, lemon juice. Whisk in egg, butter, vanilla and almond extract. 4. Stir liquid into dry ingredients just until blended. (Batter tends to be thick). 5. Spoon into 12 greased or paper-lined muffin tins. combine topping and sprinkle over tops. 6. Bake in 400F oven for 18 to 20 inutes or until done.
Makes 12 medium muffins.
NOTE: The sweet-hot taste of crystallized ginger is boosted here with the powdered kind, while ground almonds get that extra lift from extract. These not-your-every-day-muffins hold up so well they can be baked a day ahead. Credit for the unique tea-time special goes to "BIG FLAVORS" (Potter), a collection of 400 taste-intensive recipes by Jim Fobel. ====================================================================== ==== BBS: The Pine Tree BBS Date: 05-02-96 (17:53) Number: 742 From: CARL BERGER Refer#: NONE To: HELEN PEAGRAM Recvd: NO Subj: IS OFFAL AWFUL? Conf: (222) Cooking(F)
From: Teri Chesser Date: 05-03-96 (15:49) The Pine Tree Bbs (222) Cooking(F)
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