Cranberry Maple Ginger Muffins
Erik Waring • February 5, 2019
Makes 12 medium sized muffins
- 2 cups all-purpose flour
- 3/4 cup maple sugar, or to taste
- 1/2 teaspoon salt
- 3 teaspoons baking powder
- 2 teaspoons fresh grated ginger
- 1 egg
- 1 cup milk, plus more if needed
- 3/4 cup of fresh cranberries roughly chopped
Preheat oven to 400°F.
Grease muffin tin or line with muffin liners. Mix together all dry ingredients. Make a well in center of bowl and add wet ingredients. Stir together with spatula to combine wet and dry ingredients until moistened. Batter should be lumpy and thick. Gently fold in cranberries. Scoop batter into tins using an ice cream scoop about two-thirds full. Bake 20 minutes or until toothpick inserted in center of muffin comes out clean. Let rest for 5 minutes out of the oven and serve warm.
Cranberry maple ginger muffin recipe is perfect when made with pure Vermont organic maple sugar from Eriks Sugarbush in Kirby, VT.
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
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