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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Excellent served with fruit, a wedge of cheese and a cup of tea. Ingredients:
2 cups all-purpose flour |
1/4 cup sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
2 tablespoons chopped crystallized ginger |
2 teaspoons finely chopped gingerroot |
1 2/3 cups heavy whipping cream |
1/4 cup additional heavy whipping cream, to brush muffins |
1 teaspoon sugar, to sprinkle on muffins |
Directions:
1. Preheat oven to 425 degrees.
2. Grease a cookie sheet with cooking spray.
3. Combine flour, sugar, baking powder, salt and crystallized ginger in a bowl.
4. Stir in the gingerroot.
5. Add in enough of the 1 2/3 c whipping cream so that the dough forms a ball and leaves the sides of the bowl.
6. Drop the dough (about 1/4 c) 1 apart on the cookie sheet.
7. Brush each with whipping cream.
8. Sprinkle each with sugar.
9. Bake 12-15 minutes or until golden brown.
10. Remove from oven and put on a wire rack.
11. Serve warm.
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