Pineapple Ginger Muffins

I like my ginger.  I like it in savoury dishes and I like it in sweet.  I like ginger tea and I like crystallized ginger as a snack, the way some folks eat candy.  It should be no surprise then, that when I was looking for something to bake for breakfast the other day, ginger muffins came to mind.

 I decided to flavour my muffins with a combination of crushed pineapple and crystallized ginger.  The resulting muffin was moist, with a BIG ginger flavour.  This is not a muffin to choose for breakfast if you’re not a ginger fan...But then, who isn’t a ginger fan?  ;^)

To make Pineapple Ginger Muffins, you’ll need:

• 3/4 cup drained crushed pineapple (reserve the juice)
• 1 egg
• 1/4 cup canola or sunflower oil
• 1/2 cup sugar
• 1 cup pineapple juice
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup finely diced crystallized ginger

Combine the crushed pineapple, egg, oil, sugar, and pineapple juice.  Stir until well mixed.

In a separate bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and ground ginger.  I use a whisk to mix them together.  Stir until well combined.  Add in the crystallized ginger and mix it through until all the little ginger pieces are separated and lightly coated in flour.

Add the flour mixture into the pineapple mixture and stir just until the two are combined.  Don’t over mix.  The batter should be slightly lump.

Spoon the batter into an oiled muffin pan, filling each cup right to the top. 

Bake the muffins for about 25 minutes at 350˚F. 

Let them cool in the pan for at least 10 minutes before serving them.  (They’re really delicious with a little marmalade.)

When the muffins have cooled to room temperature, they can be stored in an airtight container and either used within a couple of days or stored in the freezer.
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