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.
The blackberries look pretty good this time of year in the supermarket, so I brought some home to make some Ginger Spiced Blackberry Muffins.
Crystallized ginger can sometimes be difficult to find in the supermarket. I usually buy it in small tubs in the produce department, often where they have pre-packaged nuts. When you buy it in the jars in the spice section it can be expensive so be sure to look in the produce section first. I can usually get a 10 ounce container (that's a lot of ginger) for around $4.00-$5.00.
Ginger Spiced Blackberry 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
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
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4 comments:
The muffins look delicious! For some reason I have never used crystalized ginger. I will have to try some. I like pickled ginger that you eat with sushi so I will have to try some in my baking.
Muffins are springing up everywhere and making me so hungry! I love crystallized ginger, especially in muffins. I can't wait to give these a try.
Hi Veronica!
Great blog. I found you after you found me.
Just today, I discovered a half-filled container of crystallized ginger in my pantry and I still have enough left after snacking all afternoon to make these muffins. They look wonderful.
Thanks, Lisa...I'll have to try pickled ginger.
Prudy, I think crystallized ginger is such a tasty addition to muffins and cookies.
Sue, glad you found me!! Be sure to stop by again-I enjoy your blog as well!
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