My Favourite Muffins
I hope you’re enjoying the pumpkin season the way I am. I’ve been trying lots of different recipes, except sometimes I don’t find time to photograph and post them. What is your favourite pumpkin recipe? Please link me to it. I seem to be running out ideas. Last week I made these pumpkin muffins and decided to add some chocolate and candied ginger. Candied ginger is also called crystallized ginger.
Ginger is one of my favourite ingredients. I take it at least once daily in my masala tea. I love that hot sensation with the unmistakable ginger aroma, that comes from its volatile oils. Ginger is said to relieve colds and flu like symptoms and many other symptoms. These muffins are very easy to make. Please don’t get daunted by the long list of ingredients. Once you assemble them, the actual mixing takes less than 5 minutes. I really loved them so, I made them today for afternoon tea. I love treating myself to a cuppa and freshly baked goods, once in a while. How is the weather wherever you are? I wish you a happy week.
- Ingredients
- 125g (4.5oz) whole wheat flour
- 125 (4.5oz) all-purpose (plain) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons ground ginger
- ¼ teaspoon salt
- ½ cup (100g) semi or unsweetened chocolate chips
- ¼ cup, finely chopped candied ginger
- 180g (¾ cup) fully packed and pressed brown sugar
- 60ml (¼ cup) vegetable oil
- 2 eggs
- 120ml (½ cup orange) juice
- 1 tablespoon grated orange rind (zest)
- 30ml (2 tablespoons) golden syrup
- 1¼ cups canned pure pumpkin puree, without sugar or additives (do not use pie filling)
- 2 tablespoons each extra, chocolate chips and chopped candied ginger for topping
Please assemble all ingredients before you start. Preheat the oven to 375°F (190°C). Line a medium 24-hole muffin tin with 17 medium muffin cases or a large 12-hole muffin tin with 10 large muffin cases.
Sift the flours, baking powder, baking soda, ground ginger and salt.
Add chocolate chips and chopped ginger. Make a well in the centre.
In another bowl, whisk together sugar, vegetable oil, eggs, orange juice, orange zest, golden syrup and pumpkin puree.
Until well combined
Pour this mixture into the well and mix until just combined.
Spoon the batter into the prepared muffin cases, and top with extra chocolate chips and candied ginger. Bake for 25-30 minutes
until golden brown or until a toothpick inserted in the middle, comes out clean. Transfer onto a wire rack to cool.
Serve muffins for breakfast, snack or whatever you may deem fit
I had mine for afternoon tea…
Chocolate Ginger Pumpkin Muffins
Preparation time: 30 minutes; Cooking time: 20-25 minutes; Makes: 17 medium or 10 large muffins
Ingredients
- 125g (4.5oz) whole wheat flour
- 125 (4.5oz) all-purpose (plain) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons ground ginger
- ¼ teaspoon salt
- ½ cup (100g) semi or unsweetened chocolate chips
- ¼ cup, finely chopped candied ginger
- 180g (¾ cup) fully packed and pressed brown sugar
- 60ml (¼ cup) vegetable oil
- 2 eggs
- 120ml (½ cup orange) juice
- 1 tablespoon grated orange rind (zest)
- 30ml (2 tablespoons) golden syrup
- 1¼ cups canned pure pumpkin puree, without sugar or additives (do not use pie filling)
- 2 tablespoons each extra, chocolate chips and chopped candied ginger for topping
Instructions
- Preheat the oven to 375°F (190°C). Line a medium 24-hole muffin tin with 17 medium muffin cases or a large 12-hole muffin tin with 10 large muffin cases.
- Sift flours, baking powder, baking soda, ground ginger and salt. Add chocolate chips and chopped ginger. Make a well in the centre.
- In another bowl, whisk together sugar, vegetable oil, eggs, orange juice, orange zest, golden syrup and pumpkin puree. Pour this mixture into the well and mix until just combined.
- Spoon the batter into the prepared muffin cases, and top with extra chocolate chips and candied ginger. Bake for 25-30 minutes until golden brown or until a toothpick inserted in the middle, comes out clean. Transfer onto a wire rack to cool.
Points to Note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the pumpkin muffins at 375°F (190°C) for 28 minutes.
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale. You’ll get the best results.
- Please note: these muffins not extremely sweet.
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