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Ginger Chip Muffins

  • PRINT

SKILL LEVEL : Beginner

Ingredients

  • 1 egg 1
  • 1 1/4 cups canned evaporated milk 300 mL
  • 1/3 cup vegetable oil 75 mL
  • 1/3 cup liquid honey 75 mL
  • 1 tbsp grated orange rind 15 mL
  • 2 1/2 cups all-purpose flour 625 mL
  • 1 tbsp baking powder 15 mL
  • 1/2 tsp salt 2 mL
  • 1 tsp ground ginger 5 mL
  • 1 2/3 cups HERSHEY'S Milk Chocolate Chips 270 g
  • 1/4 cup chopped crystallized ginger 50 mL
  • TOPPING
  • 1/4 cup finely chopped crystallized ginger 50 mL
  • 3 tbsp granulated sugar 45 mL

Directions

    1. Heat oven to 375°F (190°C). Line muffin cups with large paper liners or spray with non-stick cooking spray.

    2. In large bowl, beat egg, evaporated milk, oil, honey and orange rind.

    3. In medium bowl, mix flour, baking powder, salt and ginger. Stir into liquid ingredients, stirring just until moistened.

    4. Stir in chips and 1/4 cup (50 mL) chopped ginger. Spoon batter into prepared muffin cups.

    5. TOPPING: In small bowl, mix together crystallized ginger and sugar. Sprinkle over top of muffins. (Add a few more chips to top, if desired.)

    6. Bake 15 to 20 minutes or until tops spring back when lightly touched.

    Makes 12 muffins.

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