Crystallized ginger goes so well with just about every kind of berry. I just love the contrast of the ginger's sweet spiciness to the tart sweetness of the berries. We're experiencing a bit of an unseasonable chill here in New England and it has me craving the warmth of tea and muffins.
1 1/2 cups cake flour
1/3 cup brown sugar
2 tablespoons baking powder
1/4 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1 egg lightly beaten
1/2 cup butter, melted
1/2 cup fat free milk
1 1/2 cup halved blackberries
1/2 cup thinly sliced crystallized ginger
Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
In a mixing bowl whisk together the cake flour, brown sugar, baking powder, salt, ginger, cinnamon and cloves.
Make a well in the center of the dry ingredients and add the egg, butter and milk; stir with wooden spoon, just until combined. Stir in the blackberries and the crystallized ginger.
Divide the batter between the 12 muffin cups. Bake 20-25 minutes or until lightly browned and firm.
Yield: 12 muffins