Time
prep 0:30
total 1:30
Ingredients
| 1-3/4 cup | flour | | 1-1/2 tsp. | baking powder | | 1-1/2 tsp. | baking soda | | 1/2 tsp. | salt | | 1 | md. orange | | 1/2 cup | softened butter | | 3/4 cup | sugar | | 1/2 cup | orange juice | | 1/4 cup | finely chopped crystallized ginger | | 1 | egg |
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Instructions
Preheat oven to 375°F. Combine flour, baking powder, soda, and salt; reserve. Finely grate zest from orange to make 2 teaspoons; reserve. Peel orange, discarding rind and white pith. Finely chop orange, removing seeds; set aside. With electric mixer, beat butter and sugar until light and fluffy. Beat in egg. Stir in reserved orange and zest. Beat in reserved flour mixture alternately with orange juice, ending with flour. Fold in ginger. Divide batter among muffin cups lined with paper-liners filling almost to the top. Bake 18-20 minutes or until pick inserted in center comes out clean. Remove from pan; cool on wire rack.
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