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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Camilla Stansbury Ingredients:
2 cups all-purpose flour |
1 1/2 teaspoons ground ginger |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1 teaspoon ground cardamom |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2/3 cup packed light brown sugar |
2 eggs |
1/3 cup unsalted butter, melted |
1 teaspoon vanilla extract |
1 cup plain whole milk yogurt |
2 tablespoons turbinado sugar |
Directions:
1. Preheat oven to 375°; place paper liners in 12-cup muffin pan.
2. In a bowl, whisk the flour, ginger, baking powder, cinnamon, cardamom, baking soda, and salt together.
3. In another bowl, whisk the brown sugar, eggs, butter, and vanilla until well blended.
4. Whisk in the yogurt until blended.
5. Add egg mixture to the flour mixture and stir until just blended.
6. Divide batter equally among prepared muffin cups; sprinkle with turbinado sugar.
7. Bake for 17-21 minutes or until tops are golden and a pick comes out clean.
8. Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.
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