Easy triple ginger muffins
redux III...

A quick and easy version of candied ginger muffin recipe.

Candied ginger muffins. This particular lot, being photographed in 2014, was probably made with white flour, but they all kind of look alike.


  • 3/4 C candied ginger, chopped
  • 3/4–1C walnuts (or other nuts) coarsely chopped
  • 2-3 t fresh ginger, peeled and minced (1" piece, roughly)

Preheat oven to 360 degrees and mix:

  • 1.25 t baking powder
  • 0.5 t salt
  • 3 T sugar
  • 1 T ginger powder (spice)
  • 2 T ground flax
  • 0.5 C white whole wheat flour
  • 1 C rolled oats (old fashioned preferred)

Make a well in center of dry ingred and add:

  • egg (beat with rubber spatula, right in middle of bowl, i.e. well)
  • 2 T canola oil (mix in with egg in well)
  • 1/2 C (approx) milk (any kind, mix in well)
  • Then: mix wet and dry together till just moistened; add chopped & minced ginger & nuts
  • spray 12 hole muffin tin generously with pam & distribute batter
  • bake 19 minutes or until dark golden brown (outside should be crusty when cool!)
  • after removing from oven, immediately loosen from & pan
  • serve with cream cheese if desired. These muffins are good cold/room temperature.

Note: if using your own homemade candied ginger, you may substitute the ginger water for some of the milk—decrease milk (& sugar!) accordingly.