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Recipe Summary

prep:
20 mins
cool:
5 mins
bake:
18 mins
total:
43 mins
Yield:
12 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Grease the bottoms of twelve 2-1/2-inch muffin cups; set aside.

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  • In a medium bowl stir together flour, fresh or ground ginger, baking powder, allspice, baking soda, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture.

  • In another medium bowl combine egg, sour cream, milk, brown sugar, and molasses. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into the prepared cups, filling each nearly full.

  • In a small bowl combine granulated sugar and crystallized ginger. Sprinkle over muffin batter.

  • Bake for 18 to 20 minutes or until golden brown and a toothpick inserted near the centers comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from pan; serve warm.

Nutrition Facts

211 calories; fat 9g; cholesterol 37mg; saturated fat 5g; carbohydrates 30g; mono fat 3g; insoluble fiber 1g; sugars 12g; protein 4g; vitamin a 291.5IU; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 44.4mcg; vitamin b12 0.1mcg; sodium 168mg; potassium 184mg; calcium 70.7mg; iron 1.4mg.
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