Oct 212010
 

Pictures

the Ingredients

the Ingredients

Adding the Flour

Adding the Flour

Adding the Whole Wheat Flour

Adding the Whole Wheat Flour

Adding Salt

Adding Salt

Adding Baking Soda

Adding Baking Soda

Adding Baking Powder

Adding Baking Powder

Added Nutmeg

Added Nutmeg

Adding Ground Ginger

Adding Ground Ginger

Sifted

Sifted

Buttermilk

Buttermilk

Adding Vegetable Oil

Adding Vegetable Oil

Adding Vanilla

Adding Vanilla

Adding Egg Whites

Adding Egg Whites

Adding Honey

Adding Honey

Whisking

Whisking

Whisking

Whisking

All Whisked Up

All Whisked Up

Adding to Flour Mixture

Adding to Flour Mixture

Folding

Folding

All Folded

All Folded

Adding Crystallized Ginger

Adding Crystallized Ginger

Stirring

Stirring

All Done

All Done

Almost Ready For the Oven

Almost Ready For the Oven

Added a Little Sprinkle of Crystallized Ginger to the Tops

Added a Little Sprinkle of Crystallized Ginger to the Tops

Fresh Out of the Oven

Fresh Out of the Oven

Standing Tall

Standing Tall

Cooling

Cooling

This One Was Ready For His Close Up

This One Was Ready For His Close Up

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.

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