Ginger Date Muffins
|All purpose flour||2 Cup (32 tbs), sifted|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking powder||3 Teaspoon|
|Egg||1 , well beaten|
|Milk||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Dates||1⁄2 Cup (8 tbs), sliced|
|Preserved ginger||2 Tablespoon, slivered|
|Sugar||2 Tablespoon (Mixed With 1/8 Tea Spoon Each Ground Cinnamon, Ground Ginger, And Nutmeg)|
|Ground cinnamon||1⁄8 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
Mix flour, sugar, baking powder, and salt in a bowl.
Add a mixture of beaten egg, milk, and melted butter.
Quickly and lightly stir until dry ingredients are barely moistened, adding the dates and ginger with the last few strokes.
Spoon batter into greased 2 1/2-inch muffin-pan wells.
Sprinkle spiced sugar over batter.
Bake at 425°F about 15 minutes.
15 muffins MUFFINS: Follow recipe for Ginger-Date Muffins.
Omit dates, ginger, and spiced sugar.
Bake 20 to 25 minutes.