Thursday, September 26, 2013

Ginger Zucchini Muffins

Ginger Zucchini Muffins

1 cup unbleached white flour
1 cup whole wheat flour
1 tsp salt
1 T baking powder
¼ cup The Ginger People® Organic Ginger Syrup
2 eggs
½ cup milk
⅓ cup sunflower oil
1 cup grated zucchini
¼ cup The Ginger People® Crystallized Ginger
Instructions:1) Pre-heat oven to 400˚.
2) In a large bowl, combine the first four ingredients (dry ingredients) and lightly whisk to combine.
3) In a separate bowl, combine all the liquid ingredients, whisk until blended.
4) Pour liquid ingredients into bowl with dry ingredients and stir until barely combined.
5) Fold in zucchini and ginger without over mixing the batter.
6) Scoop into prepared muffin pan and bake for 18-20 minutes until muffins spring back and have a slight golden color to the tops.


  1. I was just thinking I should find some new muffin recipes to supplement the ones I make over and over. I don't have a zucchini muffin recipe, and adding ginger sounds really intriguing!

  2. I love the taste of ginger, but have never heard of ginger syrup before. The addition of zucchini always makes such a moist baked product.

  3. I've never heard of ginger syrup! Those look and sound delicious. Thanks for sharing at A Humble Bumble. :)


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