Category : Bread
Author : JenniM
Hits : 2682
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Date : 07/02/2001
2 cups flour 3/4 cup brown sugar 1-1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ginger 3/4 cup apple butter 1/2 cup butter or margarine, melted and cooled 1/4 cup skim milk 2 eggs, lightly beaten 3 tbsp honey 1 tsp vanilla 1/2 cup raisins, optional
Preheat oven to 400 F. In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center. In smaller bowl, combine wet ingredients (the next 6 ingredients). Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible. Spoon batter into muffin 12 cups (2825 ml) (if you don't use muffin liners, spray the pan with cooking spray). Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 minutes before removing muffins from tin--Do *not* let muffins cool completely in the tin.
Storing Ginger Root
Store ginger root dry in your refrigerator. For longer storage, peel the ginger and cover with sherry wine before refrigerating. You can also freeze (...)
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