Chocolate Chip & Candied Ginger Muffins

By stancec44

Ingredients

• 2 1/2 cups all purpose flour
• 1 cup plus 2 TBS sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground ginger*
• 1 cup oats**
• 6 TBS butter, melted and cooled
• 1 large egg
• 3/4 cup buttermilk***
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 1 1/2 cups chocolate chips, dark or semisweet
• 3/4 cup candied ginger, finely chopped

Details

Servings 12
Adapted from oishiifood.wordpress.com

Preparation

Step 1

* I didn’t have any ground ginger, so I used ground nutmeg
** not in the original recipe, but I wanted to throw some in there!
*** I also didn’t have any buttermilk, so I used plain yogurt

Preheat oven to 375. Line a muffin pan with paper liners (I simply buttered my silicone muffin pan).
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, ground nutmeg, and oats.
In a medium bowl, whisk together melted butter, egg, yogurt, milk and vanilla extract until smooth. Pour into dry ingredients and stir just until no streaks of flour remain. Stir in chocolate chips and candied ginger.
Divide batter into prepared muffin pan, overfilling each muffin cup so that the batter slightly rises above the top of the pan.
Bake for 20-25 minutes, or until muffins are lightly browned and a toothpick inserted into the center comes out clean.
Cool on a wire rack. Serve slightly warm. Makes 12 muffins.