Muffins ( ginger almond )

Yield: 12 muffins

Measure Ingredient
1¾ cup All-Purpose Flour
⅓ cup Granulated Sugar
1 tablespoon Baking Powder
½ teaspoon Baking Soda
1 teaspoon Ground Ginger
¼ teaspoon Salt
½ cup Blanched Almonds; finely ground
¼ cup TO 1/2 cup Crystallized Ginger; finely minced
1 cup Buttermilk
1½ tablespoon Lemon Juice
1 large Egg
¼ cup Butter; melted
2 teaspoons Vanilla Extract
½ teaspoon Almond Extract
1 tablespoon Granulated Sugar
½ teaspoon 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.

SOURCE: Article in Toronto Star (13 April, 1996), " EXotic Taste Of Ginger Means These Are Not Your Everday Muffins" by Mary McGrath in the Weekend Chef. (STAR TESTED ok) From : Sam Lefkowitz Date: 13 Apr 96 From: Teri Chesser Date: 03 May 96

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