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      RECIPE TITLE "Banana and Ginger Muffins Recipe"
    Source: Le Cordon Bleu Home Collection - Muffins,
    Courtesy of:

    yields Makes 12 standard muffins time--- difficultyeasy

    A subtle combination of banana and ginger, enhanced with the golden nectar of honey, giving a lovely rich muffin.


    2 1/2 cups self-rising flour
    1 teaspoon ground ginger
    1/2 cup firmly packed brown sugar
    1/3 cup finely chopped preserved or crystallized ginger (see Chef's tip)
    1/4 cup unsalted butter
    3 tablespoons honey
    1/2 cup milk
    2 eggs
    2 ripe bananas, mashed

    For the Topping:
    1/2 cup cream cheese, softened
    3 tablespoons confectioners sugar
    2 teaspoons finely grated lemon rind (zest)
    Preserved or crystallized ginger, to decorate

    Another 250 Best Muffin Another 250 Best Muffin
    Start your day with Blueberry Breakfast Gems or have a wonderfully satisfying meal on the run with a Meal in a Minute Muffin. Recipes created for the microwave like Refrigerator Micro-Bran Muffins and the Specially for Kids chapter is designed for and with children in mind. Not only can kids make these recipes themselves with a little help from Mom or Dad, but each recipe is sure to appeal. Perfect for busy households, the Mix-A-Mix chapter enables you to prepare batter in advance which can be refrigerated and then popped into the oven at a later time. Chocolate Lover's Delight and Fudgey Nut Muffins will certainly satisfy the craving for something sumptuous. Also includes recipes for buffins, cuffins and puffins (a little bit cupcake, a little bit muffin and a whole lot delicious!).


    Preheat the oven to 425 degrees F. Brush a 12-cup standard muffin pan with melted butter or oil. Sift the flour and ground ginger together into a large mixing bowl. Stir in the brown sugar and chopped ginger, and make a well in the center of the mixture.

    Place the butter and honey in a small saucepan and stir over low heat until melted. Remove from the heat. Whisk the milk and eggs together.

    Add the butter mixture, egg mixture and the bananas to the well in the dry ingredients. Stir with a metal spoon until just combined. Do not overmix - the mixture should be lumpy. Spoon the mixture into the muffin pan, filling each cup about three-quarters full. Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin. Cool the muffins in the pan for 5 minutes, then lift out onto a wire rack to cool completely before spreading with the topping.

    FOR THE TOPPING: Beat the cream cheese, confectioners' sugar and grated lemon rind until light and creamy. Spread onto the muffins and decorate with thin slices of preserved or crystallized ginger.

    CHEF'S TIP: Whether you use preserved or crystallized ginger, it's best to rinse the pieces briefly in cool water to remove the syrup or sugar coating before chopping or slicing.

    Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.

      Nutrition Facts
    Makes 12 standard muffins
    Facts per Serving
    Calories: 286 Fat: 9g Carbohydrates: 48g
    Cholesterol: 57mg Sodium: 533mg Protein: 5g
    Fiber: 2g % Cal. from Fat: 28% % Cal. from Carbs: 67%

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