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Double Ginger and Pineapple Muffins ~ Breakfast in Taos

November 19, 2010

Apricots, Strawberries and Ginger-Pineapple Muffins
Taos, New Mexico
Karen Rivera

I admit it.

I’m a shameless pineapple junkie–fresh, dried, canned–I love it all. I served these muffins by the dozens every week after I found out I wasn’t the only one. This also does well baked in an 8-inch cake pan and frosted with cream cheese icing sprinkled with coconut.

Fresh Ginger and Pineapple Muffins

Makes 6 muffins or 1~ 8″round
1 1/2 c. flour( if using wholewheat, use WW pastry flour)
1/2 c. dark brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 TBL peeled and grated fresh ginger
1/2 c. soft candied ginger, diced small
1 egg
1 c. buttermilk (or 3/4 c. milk with 3 TBL lemon juice to sour)
1/4 c. melted & cooled butter(or oil)
1 tsp. Vanilla

Method:

Preheat oven to 400 degrees, grease pans.

In a medium bowl, mix together flour, sugar, baking powder, baking soda, chopped pineapple, chopped and grated ginger. I use my hands to rub all the ingredients together.

In a small bowl, mix egg, milk, butter, and vanilla.

Stir wet into dry until just barely mix. Over mixing will make the muffins tough and rubbery.

Divide into 6 muffins and bake until done, about 12-15 minutes.

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