Crystallized Ginger Muffins
2 cups unbleached flour
1 cup whole wheat flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 whole egg whites
1/2 cup honey
1/4 cup crystallized ginger, finely chopped, plus more for sprinkling
Preheat the oven to 350*. Coat 17 muffin cups with nonstick spray.
Sift toether the flours, salt, baking soda, baking powder, nutmeg, and ground ginger.
In another bowl, whisk together the buttermilk, oil, vanilla, egg whites, and honey.
Pour the wet ingredients into the dry. Gently fold the 2 together until an evenly moist batter forms. Stir in the crystallized ginger.
Spoon into the muffin cups. (Sprinkle the tops with extra crystallized ginger). Bake for 18 – 20 min. until done.
Cool in pans for about 5 minutes the turn onto racks.
I got this recipe from the (makes very sad face) not around anymore fooddownunder.com
Made 17 for me.