Baking · muffins · recipe

Candied Ginger And Pineapple Muffins

Trying something new today. The pineapple and the ginger have been staring at me for days saying bake with me! The candied ginger is really more of a ginger praline and it is spicy and sweet and let me warn you – very addictive, you may want to make extra!  And save some to sprinkle on top too.

Pineapple And Candied Ginger Muffins:

Dice about 1″ of fresh ginger and put into fry pan with 3/4 cup water, cook on med heat for 20 minutes, sprinkle in 1/4 cup sugar and continue to cook on med heat for another 10 minutes or so, until golden and bubbly.

Spread onto parchment paper to cool

Once cool chop into small bits

In a large bowl:

2 cups flour
1 tspn baking soda
1 tspn baking powder
3/4 tspn salt
1/3 cup white sugar

1 tspn cinnamon

Mix well then add candied ginger and 1 cup of diced pineapple

Mix in just till mixed:

1 cup Greek yogurt
2 eggs lightly beaten
2 tbsp vegetable oil

Scoop a heaping  tbsp into muffin trays lined with paper baking cups, top with left over candied ginger

Bake at 350 for about 15 minutes


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