Whole Wheat Ginger-Orange Muffins Recipe #374025
Both ground ginger and crystalized ginger give these muffins a double shot of ginger and orange juice as well as orange peel add to the wonderful taste.They smell wonderful as they're baking too! From "Sweet and Savory Muffins" which appeared in a November 1985 issue of Bon Appetit magazine.
50 min | 25 min prep
12 muffins
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 2/3 cup sugar
- 2 teaspoons ground ginger
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup minced crystallized ginger
- 1 tablespoon grated orange peel
- 7 tablespoons unsalted butter, melted and cooled to lukewarm
- 1/3 cup sour cream
- 1/3 cup fresh orange juice
- 2 eggs, room temperature
- Preheat oven to 400 degrees.
- Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
- Mix first 7 ingredients in large bowl; stir in crystalized ginger and orange peel.
- Whisk butter,sour cream.orange juice and eggs in medium bowl.
- Make well in center of dry ingredients;add butter mixture to well, stir until.
- just blended (batter will be lumpy).
- Spoon batter into prepared cups,filling each 3/4 full.
- Bake until muffins are golden brown and tester inserted in center comes out clean, 20 to 25 minutes.
- Cool 5 minutes, turn out of pan.
- Serve warm or at room temperature.
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