Ginger Muffins

Simple batter prepared from gingerbread mix, water, pineapple juice, egg, oil and walnuts. Batter is spooned into prepared muffin cups and topped with dollop of fresh pineapple before being baked.

Ingredients -

1 (8 ounces) can Crushed Pineapple in juice, undrained
1 (14.5 ounces) package Gingerbread Cake and Cookie Mix
3/4 cup warm Water
1 Egg
2 teaspoon Vegetable Oil
1/2 cup chopped Walnuts

Preparation:

1. Preheat oven to 350 F.

2. Coat muffin pan with nonstick cooking spray or cupcake liners; set aside. Drain pineapple well, squeezing out all juice. Keep juice.

3. Combine gingerbread mix, water, pineapple juice, egg and oil in large bowl; whisk 2 minutes, scraping sides often. Stir in walnuts.

4. Spoon batter into prepared muffin cups. Top each with an equal amount of pineapple. Bake 15 to 17 minutes or until toothpick inserted into centers comes out clean.

5. Remove to cooling racks; cool completely.

Variations and Recipe Ideas:

Muffin Making Tips -

Remove Muffins from Tins Easily

To remove muffins from tins easily after baking, give the pan a quick spray with vegetable spray or insert cupcake liners into each cup before adding batter.

Muffin Making Tips -

Warm Spices

Spices such as cinnamon and ginger add a nice warm flavor to muffins. Pure vanilla extract is a great way to add subtle, delicate flavor.