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Yield: 12 Muffins
| 1¾ | cups | All-Purpose Flour |
| 1/3 | cups | Granulated Sugar |
| 1 | tablespoon | Baking Powder |
| ½ | teaspoon | Baking Soda |
| 1 | teaspoon | Ground Ginger |
| ¼ | teaspoon | Salt |
| ½ | cups | Blanched Almonds; finely |
| | | -- ground |
| ¼ | cups | TO ½ cup Crystallized |
| | | -- Ginger; finely minced |
| 1 | cups | Buttermilk |
| 1½ | tablespoon | Lemon Juice |
| 1 | lg | Egg |
| ¼ | cups | Butter; melted |
| 2 | teaspoon | Vanilla Extract |
| ½ | teaspoon | Almond Extract |
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