eat make read

If you’ve been reading my blog for awhile, you may have noticed that I love ginger. I’m always looking for ways to sneak it into recipes, and my latest attempt was delicious. I loosely followed a muffin recipe from my Joy of Cooking cookbook to make blueberry ginger muffins.

The result is a moist muffin with subtle hints of ginger and of course tasty blueberries to sink your teeth into. I love the way ginger really accentuates the other flavors and gives the recipe a little more depth. I can’t wait for the summer fruits to arrive at the farmers market this summer… mmm so many fruits to experiment with.

Here’s my modified recipe:

In a large bowl, combine:
2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

In a different bowl, combine:
2 large eggs
1 cup milk or cream (I used half of each)
2/3 cup sugar
1/2 cup melted butter
1 teaspoon vanilla

fruit:
1 cup blueberries
2 tablespoons fresh diced ginger

1
Preheat oven to 400°. Line a 12-muffin pan with liners or grease the pan.
2
Add the wet mixture to the flour mixture and mix just until dry ingredients are moistened.
3
Add the fruit in and lightly stir.
4
Spoon the batter evenly into the muffin pan and put in the oven.
5
Bake for around 17 minutes, or until a toothpick comes out clean.