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2 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 tablespoon baking powder
2 teaspoons ground ginger
1/4 teaspoon salt
3/4 cup walnuts, chopped
1/4 cup finely chopped crystallized ginger
1 cup milk
1/4 cup vegetable oil
1 large egg, lightly beaten
2 cups Caramel Sauce
What to Do
1. Preheat the oven to 400°F. Butter and flour 18 muffin pan cups. Stir together the flour, brown sugar, baking powder, ground ginger, and salt in a large bowl. Stir in the walnuts and crystallized ginger.
2. Make a well in the center and stir in the milk, oil, and egg. Spooon the batter into the prepared cups. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes on the racks. Serve the muffins warm, with the caramel sauce spooned over the top.
Yield: 18 muffins
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