Chelsea

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Chocolate Chip Ginger Muffins

By Yvette Moore
Chocolate Chip Ginger Muffins
12 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 18 mins
  • Serves
    12
Ingredients

    2½C plain flour
    1C Chelsea Caster Sugar
    2tsp baking powder
    ½tsp baking soda
    ½tsp salt
    1tsp ground ginger
    6Tbsp butter, melted
    1 egg beaten
    ¾C buttermilk
    ½ tsp vanilla essence
    1½C chocolate chips
    ⅔C crystallized ginger, finely chopped

Method

    Preheat oven to 190⁰C.
    Line a muffin pan with paper liners, or grease and flour.
    In a bowl, whisk together the flour, Chelsea Caster Sugar, baking powder, baking soda, salt and ground ginger.
    In another bowl, combine melted butter, egg, buttermilk, milk and vanilla extract until smooth.
    Gradually add dry ingredients and stir just until no streaks of flour remain. Fold crystallized ginger into mixture.
    Fill each muffin liner halfway with batter.
    Sprinkle half the chocolate chips over the top of the batter.
    Fill the compartments to the top with remaining batter, and sprinkle over the remaining chocolate chips.
    Bake for 18-20 minutes, until muffins are lightly browned and a toothpick inserted into the center comes out clean.
    If you used muffin liners, remove from pan immediately and let cool on wire rack. If you greased your tin, let cool in pan for 5-10 minutes before attempting to remove, and then cool the rest of the way on rack.

    This recipe has not been tested by Chelsea Sugar.

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