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Ginger Nut Biscuit Muffin ~ 姜坚果玛芬

 Muffins taste as good as they smell.  Sprinkling of rapadura sugar right before baking gives the muffins some texture and crunch in every bite.  Baked with crushed ginger nut biscuits inside.



Ginger Nut Biscuit Muffin  ~ 姜坚果玛芬 


Ingredients

  • 240 gm plain flour
  • 2 'L' eggs
  • 120 gm caster sugar
  • 1/2 cup oil
  • 1/2 cup milk
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 80 gm (7 ginger nut biscuits, crushed)
  • Rapadura sugar or granulated sugar (optional)
Method
  1. Sift the flour with cinnamon, baking powder and salt, set aside.
  2. Whisk the eggs, sugar, oil, vanill  and milk till creamy.
  3. Pour the wet ingredients into the flour mixture, followed by the crushed ginger nut biscuits, just mix to combine.  Do not overmix.
  4. Scoop mixture till full.  Sprinkle on some Rapadura sugar.
  5. Bake @ 200 deg. C for 5 mins. then for about 10 to 15 mins, @ 180 deg.C .  The initial high oven temperature helps to lift up the muffin top quickly to create a tall crusty top.  Test with a skewer if it comes out clean, with a little crumbs is alright as overbaking makes the muffins dense and dry.
  6. Yield :  10 tall muffins.

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