I had 8 oz of fresh ginger to use pretty quickly and not all of it could go into jams and chutneys. I needed a recipe stat, so I went for my good old standby of muffins.
I hope you enjoy, and if you’d like to share this recipe please share the link only and not the photos or the whole recipe. Thank you.
Ginger and Chocolate Marble Muffins.
- 8 oz/225 g plain flour
- 3 oz/85 g caster sugar
- 2 tsp* baking powder
- Pinch of salt
- 1/2 pint/240 ml of milk
- 1 egg, beaten
- 1/8 pint/60 ml sunflower oil
- 2 oz/50 g fresh root ginger, peeled and very finely chopped
- 4 oz/ 100g good quality milk chocolate (I used Green & Black’s Milk Chocolate).
- Grease, or line with paper muffin cases, a 12 muffin tin
- Pre-heat oven to Gas Mark 7
- Sift the flour, salt and baking power in to a bowl and mix in the sugar
- Stir in the ginger to coat with flour (this helps prevent it sinking during baking)
- Mix the wet ingredients together
- Melt the chocolate slowly, either in the microwave, in a bowl over a pan of simmering water or in a double boiler
- Add the wet to the dry and mix quickly into a batter.
- Pour the chocolate into the batter and swirl gently through. Do not mix too much, you want a marbled effect
- Fill the muffin cases approximately 2/3rds full.
- Bake in the oven for 20-30 minutes, or until well risen and slightly golden.
- Cool in the tin for 5 minutes, then transfer to a wire cooling rack
* Note: this is a British teaspoon measure. 1 tsp = 5 ml. Your local teaspoon measure may be (and probably is) different!
Powered by Qumana