Ginger Muffins With Caramel Sauce

For treats with a touch of spice, try these muffins.

[quicklook-recipe prep_time=”10 min” cook_time=”20 min” serves=”18″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 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

[/ingredients-left]
[ingredients-right]

  • 1/4 cup finely chopped crystallized ginger
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg, lightly beaten
  • 2 cups Caramel Sauce

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”30 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

[/step-list-wrapper]

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Originally Published in Reader's Digest