Ginger Honey with Mascarpone Muffins
From sqpixels 18 years ago
- 20 minutes to make
- Serves 40
Anyway, MUFFINS! I wanted to try Mascarpone cheese (might be from watching Top Chef). So I thought I would use that as my fat content. Then what? What else do I put in it?! Then 2 days later I thought Gingerbread! Read more Not bad idea... but I didn't think Molasses might go with Mascarpone so well, so I used honey instead. But I needed something else, like some kind of chopped nut. A few days later, Pistachios came to me. So the recipe has been floating around my head about a week until today when I actually made it. The final product was aromatic, moist, spicy and kindda' exotic. I will be experimenting with Mascarpone more in muffins and try to bring the flavour out more next time - perhaps with some fresh berries or something. See less
Ingredients
- 4 Cups All Purpose flour shopping list
- 1 Tspn baking powder shopping list
- 2 Tspn baking soda shopping list
- 2 Tspn cinnamon shopping list
- 1 Tspn salt shopping list
- 1 Tbspn Freshly ground ginger shopping list
- 250g Mascarpone Cheese 1½ Cup honey 4 eggs 1 Cup milk shopping list
- 1 Cup pistachios, chopped shopping list
How to make it
- Preheat oven at 200C (400F) and place rack in the center of the oven.
- In a large bowl mix flour, baking powder, baking soda, salt and cinnamon together. Set aside.
- In separate bowl whisk together mascarpone cheese, honey, eggs, milk and ginger.
- Pour egg mixture into the flour mixture, using a spatula fold in ingredients. Add in ¾ of chopped pistachios.
- Pour into a greased muffin tin or muffin cups until ½ - ⅔ full, sprinkle remaining chopped pistachios over muffins.
- Bake for 20 minutes until golden brown, and after a toothpick inserted in the center comes out clean.
- Carefully remove muffins from the tins and place on a wire rack to cool completely.
People Who Like This Dish 4
- lettyce Melbourne, AU
- sqpixels Singapore, SG
- harvestmoon Vancouver, CA
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