Going through my pantry the other day, I was looking at several bins with a half-cup of this and that. As I wrote my list for the next shopping trip, I thought about that little bit of candied ginger, and it’s neighbouring bin of dark chocolate pieces. Our mom’s favourite candy of all time was dark chocolate covered ginger. All her friends seemed to know it, and we grew up on the stuff, loving every morsel.
I finished writing the list, and got making a batch of muffins. I decided to do them Gluten Free so we could share with my celiac sister, who’s always ready to play guinea pig to my random baking wonts. I added a bit of espresso to the batter and then mixed diced candied ginger pieces with the chocolate, to make a wonderful, very grown up muffin.
Makes one dozen
2½ c flour (measure by the weight per cup of the all-purpose GF flour that you’re using.)
1 T baking powder
½ t salt
1 t espresso powder
1 large egg
½ c canola oil
1 c milk
1 t vanilla
½ c golden sugar, packed
½ c diced candied ginger (about ¼ – ⅜” dice)
1 t cinnamon
Preheat the oven to 400°
Line a 12-hole muffin tin with papers.
In a large bowl whisk together the flour, baking powder, salt & espresso powder.
In a small bowl, mix together the topping sugar & cinnamon.
Spoon the muffin mixture evenly into the paper lined cups.
Bake for 18-20 minutes.