 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This recipe is from the Brass Lantern Inn in Searsport, Maine. I love the snap of the crystalized ginger Ingredients:
1 1/2 cups sifted all-purpose flour |
1 3/4 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
3/4 teaspoon ground ginger |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
6 tablespoons margarine, softened |
1/3 cup granulated sugar |
1/3 cup firmly packed light brown sugar |
1 egg |
2/3 cup canned pumpkin |
1/2 cup buttermilk |
1/2 cup finely chopped crystallized ginger (non-sulphured) |
Directions:
1. In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
2. Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
3. Beat in the egg and pumpkin.
4. Add the flour mixture alternately with the milk, blending well.
5. Fold in the chopped ginger.
6. Fill paper-lined or greased muffin pans three fourths full.
7. Bake in a preheated 350 degree oven for 25 to 30 minutes.
|
|