{"id":3208,"date":"2023-07-24T20:04:56","date_gmt":"2023-07-24T18:04:56","guid":{"rendered":"https:\/\/new.ciaogusto.com\/?p=3208"},"modified":"2024-06-20T11:57:36","modified_gmt":"2024-06-20T09:57:36","slug":"almond-muffins-with-a-ginger-note","status":"publish","type":"post","link":"https:\/\/new.ciaogusto.com\/index.php\/2023\/07\/24\/almond-muffins-with-a-ginger-note\/","title":{"rendered":"ALMOND MUFFINS WITH A GINGER NOTE"},"content":{"rendered":"

<\/span><\/div><\/div><\/div>
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    Preparation time – 10 min<\/div><\/li>
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    Cooking time – 20 min<\/div><\/li>
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    Difficulty – medium<\/p>\n<\/div><\/li>

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    Servings – makes 12 muffins<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>

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      INGREDIENTS<\/strong><\/p>\n<\/div><\/li>

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      • 300 g white all purpose flour<\/li>\n
      • 120 g sugar<\/li>\n
      • 1 tsp. powdered ginger<\/li>\n
      • 1 tsp. baking powder<\/li>\n
      • 2 eggs<\/li>\n
      • 200 ml whole fresh milk (or Zymil, Parmalat long life milk)<\/span><\/li>\n
      • 100 g Noberasco organic almonds, blanched<\/span><\/li>\n
      • 125 g butter<\/li>\n
      • >> Our wine picks:<\/li>\n
      • Asti spumante DOCG<\/span><\/li>\n
      • Moscato Provincia di Pavia<\/span><\/li>\n<\/ul>\n<\/div><\/li><\/ul><\/div><\/div>
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          METHOD<\/strong><\/p>\n<\/div><\/li>

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          1. Preheat the oven to 200 \u00b0C.<\/li>\n
          2. Meanwhile, put in a bowl all the dry ingredients: flour, sugar, baking powder, ginger and not too finely chopped almonds. Mix.<\/li>\n
          3. Quickly whisk the eggs, add the milk and melted butter.<\/li>\n
          4. Mix the liquid ingredients with the dry ones, leaving the compound quite grainy.<\/li>\n
          5. Put 12 muffin paper cups into a muffin mould (or butter and flour it).<\/li>\n
          6. \u00be\u00a0fill the moulds with the mixture and bake for 20 minutes.<\/li>\n
          7. Leave to cool and serve.<\/li>\n<\/ol>\n

            This recipe was created by the food blogger Elena Levati for Noberasco<\/em><\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>

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              Chef’s tip<\/h3>\n

              Try replacing the peeled almonds with unpeeled ones: you will have darker muffins with a stronger taste. For a touch of colour and different taste, add berries to the ingredients.<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

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                Serving suggestion<\/h3>\n

                These muffins are great with a cup of tea.<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

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                  Wine selection<\/h3>\n

                  Asti spumante DOCG,\u00a0Moscato Provincia di Pavia\u00a0or other sweet dessert wines.<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>

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                    Family tip<\/h3>\n

                    Create your own recipe-variations! For instance, you can add dried cranberries or raisins to the dough.<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

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                      Dish history<\/h3>\n

                      There\u2019s something magical about warm homemade muffins for breakfast! This particular recipe, which calls for almonds and ginger, will leave a\u00a0breath-taking aroma<\/strong>\u00a0in your kitchen. The nutty, sweet taste of almonds, together with the slightly hot and spicy note of the ginger, make a\u00a0perfect combination<\/strong>. If you are a ginger-fan you can even add a couple of drops of its freshly extracted juice: just grate some ginger and squeeze it over the dough. Yum! Enjoy these dainties at breakfast time with a cappuccino or tea, or save it for an afternoon snack. Children will love it too!<\/p>\n

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