Ingredients
-
1 1/2
-
1 3/4
-
1/2
-
1/2
-
3/4
-
1/2
-
1/2
-
6
-
1/3
-
1/3
-
-
-
-
-
Directions
Pumpkin Ginger Muffins,This recipe is from the Brass Lantern Inn in Searsport, Maine. I love the snap of the crystalized ginger,These are nice, light and very gingery. I did add about a cup of chopped, toasted walnuts, as one of the other reviews suggested. I didn’t change anything else. Thank you for posting this recipe.
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Steps
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1
Done
|
In Large Bowl, Sift Together the Flour, Baking Powder, Baking Soda, Salt, Ginger, Cinnamon, and Cloves. |
|
2
Done
|
Beat the Margarine, Granulated Sugar, and Brown Sugar in a Medium-Sized Bowl Until Light and Fluffy. |
|
3
Done
|
Beat in the Egg and Pumpkin. |
|
4
Done
|
Add the Flour Mixture Alternately With the Milk, Blending Well. |
|
5
Done
|
Fold in the Chopped Ginger. |
|
6
Done
|
Fill Paper-Lined or Greased Muffin Pans Three Fourths Full. |
|
7
Done
|
Bake in a Preheated 350 Degree Oven For 25 to 30 Minutes. |
