• Preparation Time 20 minutes
  • Baking Time 20 minutes
  • Makes 12 muffins
  • Freezing Excellent

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Ingredients

  • Muffins
  • 1 egg
  • 1 1/4 cups Carnation® Evaporated Milk
  • 1/3 cup Crisco® Vegetable or Canola Oil
  • 1/3 cup liquid honey
  • 1 tbsp grated orange zest
  • 2 1/2 cups Robin Hood® Original All Purpose Flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 1 1/2 cups milk chocolate chips
  • 1/4 cup chopped crystallized ginger
  • Topping
  • 1/4 cup finely chopped crystallized ginger
  • 3 tbsp granulated sugar

Serving Size: 12 muffins

Directions

Serving Size: 12 muffins

  • Preheat oven to 375°F (190°C). Grease a 12-cup muffin pan or line with paper liners.
  • Muffins:  Beat egg, evaporated milk, oil, honey and zest in large bowl. In separate medium bowl, combine flour, baking powder, salt and ginger. Add to liquid ingredients, stirring just to moisten. Stir in chips and ¼ cup (50 mL) chopped ginger. Spoon batter into prepared muffin cups.
  • Topping: Combine ginger and sugar in small bowl. Sprinkle over top of muffins.
  • Bake in centre of preheated oven for 15 to 20 minutes or until tops spring back when lightly touched. Let cool 5 minutes, then remove to wire cooling rack.

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