Ginger Honey With Mascarpone Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 40 |
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Anyway, MUFFINS! I wanted to try Mascarpone cheese (might be from watching Top Chef). So I thought I would use that as my fat content. Then what? What else do I put in it?! Then 2 days later I thought Gingerbread! Read more ! Not bad idea... but I didn't think Molasses might go with Mascarpone so well, so I used honey instead. But I needed something else, like some kind of chopped nut. A few days later, Pistachios came to me. So the recipe has been floating around my head about a week until today when I actually made it. The final product was aromatic, moist, spicy and kindda' exotic. I will be experimenting with Mascarpone more in muffins and try to bring the flavour out more next time - perhaps with some fresh berries or something. Ingredients:
4 cups all purpose flour |
1 tspn baking powder |
2 tspn baking soda |
2 tspn cinnamon |
1 tspn salt |
1 tbspn freshly ground ginger |
250g mascarpone cheese
11/2 cup honey
4 eggs
1 cup milk |
1 cup pistachios, chopped |
Directions:
1. Preheat oven at 200C (400F) and place rack in the center of the oven.
2. In a large bowl mix flour, baking powder, baking soda, salt and cinnamon together. Set aside.
3. In separate bowl whisk together mascarpone cheese, honey, eggs, milk and ginger.
4. Pour egg mixture into the flour mixture, using a spatula fold in ingredients. Add in 3/4 of chopped pistachios.
5. Pour into a greased muffin tin or muffin cups until 1/2 - ⅔ full, sprinkle remaining chopped pistachios over muffins.
6. Bake for 20 minutes until golden brown, and after a toothpick inserted in the center comes out clean.
7. Carefully remove muffins from the tins and place on a wire rack to cool completely.
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