Ginger Apricot and Chocolate Chip Muffins

I used ginger chunks in syrup, dried apricot and chocolate chips for this recipe. The secret ingredient here is the ginger. please do not omit it. Have a pleasant week!

Ginger Apricot and Chocolate Chip Muffins

Preparation time: 15 minutes; Baking time: 20 minutes; Makes: 15 medium or 12 large muffins

Ingredients

  • 250g (2 cups, 9oz) all-purpose flour
  • 4 teaspoons baking powder
  • 25g (1oz, 3½ tablespoons) cocoa powder (I used dutch process cocoa)
  • ½ teaspoon salt
  • 1 teaspoon ginger powder
  • 175g (6oz, 1 cup minus 2tbsp) fine sugar 
  • 210ml (¾ cup + 2 tablespoons) milk
  • 2 large eggs, beaten
  • 100ml (⅓ cup + 1 tablespoon) sunflower or canola or other vegetable oil
  • ½ cup semi-sweet chocolate chips (save a few for topping)
  • ½ cup finely diced soft dried apricots (save a few for topping)
  • ¼ cup finely diced ginger chunks in syrup (save a few for topping)

Instructions

  1. Preheat the oven to 350ºF convection, 180ºC, gas 5 or 375ºF (190ºC) regular setting. Line a 12 hole muffin pan with paper cases.
  2. Sift the flour, baking powder, cocoa powder, ginger powder and salt into a bowl. Stir in the sugar. Make a well in the centre.
  3. In another bowl, whisk together the milk, eggs and oil until well blended then pour into the well and mix gently. Fold in the chocolate chips, apricots and ginger chunks.
  4. Spoon the mixture into the prepared cases. Bake for 15-20 mins or until a toothpick inserted in the centre comes out clean. Set aside for 10 minutes then transfer to a cooling rack.
  5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Point to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the muffins at 350°F (180°C) convection, for 20 minutes.

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Step By Step photos

Here is the ginger chunks in syrup that I used for this recipe. Quite expensive compared to all other ingredients but well worth the money I spent on it.

Sift the flour, baking powder, cocoa powder, ginger powder and salt into a bowl. Stir in the sugar. Make a well in the centre. In another bowl, whisk the milk, eggs and oil until well blended then pour into the well

and mix gently. Fold in the chocolate chips, apricots and ginger. Spoon the mixture into the prepared muffin cases. Bake for 15-20 mins or until a toothpick inserted in the centre comes out clean. Set aside for 10 minutes then transfer to a cooling rack.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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