Muffins

Gingered Cranberry Muffins

rpic_20170623173832_lg

Prep Time: 20 Minutes

Total Time: 38 Minutes

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Ingredients

  • 2 1/3 C. all-purpose white flour
  • 1 C. granulated sugar, plus 5 Tbsp., divided
  • 2 1/2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Spice Islands® Ground Ginger,
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 3/4 tsp. salt
  • 1/4 tsp. Clabber Girl® Baking Soda
  • 1 1/4 C. fresh or frozen (thawed) cranberries, coarsely chopped
  • 1/2 C. unsalted butter, melted
  • 1 C. whole or low-fat milk
  • 2 large eggs
  • 1 1/2 Tbsp. finely chopped Spice Islands® Crystallized Ginger (optional)
  • 1 tsp. finely grated orange zest (orange part of peel)

Directions

  1. Preheat oven to 425˚F. Move rack to middle third of the oven. Line muffin tin with paper liners.
  2. Thoroughly stir together flour, 1 C. sugar, baking powder, ginger, cinnamon, salt and baking soda in a large bowl. In a small bowl, stir together 3 1/2 Tbsp. sugar and cranberries; set aside.
  3. In a 2-quart bowl, combine melted butter and milk. Then, using a fork, beat in the eggs, crystallized ginger (if using), and orange zest until well blended. Add milk mixture to flour mixture, stirring gently just until dry ingredients are evenly moistened and incorporated; don’t over-mix or the batter may toughen. Gently stir in the cranberry-sugar mixture just until evenly distributed throughout.
  4. Divide batter into muffin tin. Sprinkle muffin tops with reserved 1 1/2 Tbsp. sugar, dividing it among them.
    Bake for 14 to 18 minutes or until a toothpick inserted into the thickest part comes out clean. Cool on wire rack 3 or 4 minutes, then remove muffins and let cool completely.

Gingered Cranberry Muffins

rpic_20170623173832_lg

Prep Time: 20 Minutes

Total Time: 38 Minutes

Ingredients

  • 2 1/3 C. all-purpose white flour
  • 1 C. granulated sugar, plus 5 Tbsp., divided
  • 2 1/2 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Spice Islands® Ground Ginger,
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 3/4 tsp. salt
  • 1/4 tsp. Clabber Girl® Baking Soda
  • 1 1/4 C. fresh or frozen (thawed) cranberries, coarsely chopped
  • 1/2 C. unsalted butter, melted
  • 1 C. whole or low-fat milk
  • 2 large eggs
  • 1 1/2 Tbsp. finely chopped Spice Islands® Crystallized Ginger (optional)
  • 1 tsp. finely grated orange zest (orange part of peel)

Directions

  1. Preheat oven to 425˚F. Move rack to middle third of the oven. Line muffin tin with paper liners.
  2. Thoroughly stir together flour, 1 C. sugar, baking powder, ginger, cinnamon, salt and baking soda in a large bowl. In a small bowl, stir together 3 1/2 Tbsp. sugar and cranberries; set aside.
  3. In a 2-quart bowl, combine melted butter and milk. Then, using a fork, beat in the eggs, crystallized ginger (if using), and orange zest until well blended. Add milk mixture to flour mixture, stirring gently just until dry ingredients are evenly moistened and incorporated; don’t over-mix or the batter may toughen. Gently stir in the cranberry-sugar mixture just until evenly distributed throughout.
  4. Divide batter into muffin tin. Sprinkle muffin tops with reserved 1 1/2 Tbsp. sugar, dividing it among them.
    Bake for 14 to 18 minutes or until a toothpick inserted into the thickest part comes out clean. Cool on wire rack 3 or 4 minutes, then remove muffins and let cool completely.

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