Crystallized ginger shines with pineapple in quick and delicious muffins. Serve warm for breakfast, brunch, snack, or dessert.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- Vegetable cooking spray
- 3 cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 10 Tablespoons (1 stick plus 2 tablespoons) butter, at room temperature
- 1 cup minus 1 tablespoon sugar
- 2 large eggs
- 1-1/2 cups plain yogurt
- 3/4 cup drained crushed pineapple
- 1/4 cup minced crystallized ginger
Preparation:
Adjust oven rack to lower-middle position and preheat oven to 375 degrees F. Coat a 12-cup muffin tin (with standard-size molds that have 1/2 cup capacity) with vegetable cooking spray.
Mix flour, baking powder, baking soda, ground ginger, and salt in a medium bowl; set aside.
Beat butter and sugar with an electric mixer at medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in half of dry ingredients. Beat in one-third of yogurt. Beat in half of remaining dry ingredients, alternating with one-third of remaining yogurt, and repeat until fully incorporated. Fold in crushed pineapple and minced crystallized ginger.
Use a large ice cream scoop to divide batter evenly among muffin cups. Bake until muffins are golden brown, 20 to 25 minutes. Set on a wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
Yield: 1 dozen muffins
Recipe Source: The Perfect Recipe by Pam Anderson (Houghton Mifflin Company)
Reprinted with permission.
Mix flour, baking powder, baking soda, ground ginger, and salt in a medium bowl; set aside.
Beat butter and sugar with an electric mixer at medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in half of dry ingredients. Beat in one-third of yogurt. Beat in half of remaining dry ingredients, alternating with one-third of remaining yogurt, and repeat until fully incorporated. Fold in crushed pineapple and minced crystallized ginger.
Use a large ice cream scoop to divide batter evenly among muffin cups. Bake until muffins are golden brown, 20 to 25 minutes. Set on a wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
Yield: 1 dozen muffins
Recipe Source: The Perfect Recipe by Pam Anderson (Houghton Mifflin Company)
Reprinted with permission.
