Quick look
- prep 10 min cook 20 min
- serves 18
Ingredients
- 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
- 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. Spoon 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.
