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Banana and Ginger Muffins

Source: Le Cordon Bleu Home Collection - Muffins
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Active Time:  20 Minutes
Total Time:  45 Minutes
  Makes 12 standard muffins
A subtle combination of banana and ginger, enhanced with the golden nectar of honey, giving a lovely rich muffin.
2 1/2 cups self-rising flour
1 teaspoon ground ginger
1/2 cup firmly packed brown sugar
1/3 cup finely chopped preserved or crystallized ginger (see Chef's tip)
1/4 cup unsalted butter
3 tablespoons honey
1/2 cup milk
2 eggs
2 ripe bananas, mashed
For the Topping:
1/2 cup cream cheese, softened
3 tablespoons confectioners sugar
2 teaspoons finely grated lemon rind (zest)
Preserved or crystallized ginger, to decorate
Banana and Ginger Muffins Recipe at
Preheat the oven to 425 degrees F. Brush a 12-cup standard muffin pan with melted butter or oil. Sift the flour and ground ginger together into a large mixing bowl. Stir in the brown sugar and chopped ginger, and make a well in the center of the mixture.

Place the butter and honey in a small saucepan and stir over low heat until melted. Remove from the heat. Whisk the milk and eggs together.

Add the butter mixture, egg mixture and the bananas to the well in the dry ingredients. Stir with a metal spoon until just combined. Do not overmix - the mixture should be lumpy. Spoon the mixture into the muffin pan, filling each cup about three-quarters full. Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin. Cool the muffins in the pan for 5 minutes, then lift out onto a wire rack to cool completely before spreading with the topping.

FOR THE TOPPING: Beat the cream cheese, confectioners' sugar and grated lemon rind until light and creamy. Spread onto the muffins and decorate with thin slices of preserved or crystallized ginger.

CHEF'S TIP: Whether you use preserved or crystallized ginger, it's best to rinse the pieces briefly in cool water to remove the syrup or sugar coating before chopping or slicing.

Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Banana Cakes
 Banana Bread and Muffins
Nutrition Facts per Serving
Yield:   Makes 12 standard muffins
Calories: 286
Fat. Total: 9g
Fiber: 2g
Carbohydrates, Total: 48g
Sodium: 533mg
% Cal. from Fat: 28%
Cholesterol: 57mg
Protein: 5g
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