Grilled Greek Yogurt-Marinated Chicken
- 23 Mar - 29 Mar, 2024
· 1½ cups flour
· ½ tsp salt
· 1tsp baking soda
· 1tsp ground ginger
· ½ tsp ground cinnamon
· ½ tsp ground allspice
· ¼ tsp ground nutmeg
· 2 eggs at room temperature
· 1 cup brown sugar
· 1 cup pumpkin purée
· 1/3 cup melted butter
· 1 cup walnuts, chopped
· 4tbsp candied ginger, chopped well
Preheat the oven to 175°C. In a medium-sized bowl, whisk together the flour, salt, baking soda and spices – ground ginger, cinnamon, allspice and nutmeg. In a large bowl, beat the eggs and whisk in the brown sugar, making sure to break any lumps of sugar. Stir in the pumpkin purée, melted butter and one-fourth cup of water until well combined. Stir in the dry ingredients in this mixture, a third at a time, until just incorporated, do not over-mix. Fold in the candied ginger and chopped nuts. Spoon mixture into a prepared muffin tin. Bake for 25 minutes. Check for doneness with a toothpick inserted into the centre of a muffin. If it comes out clean, it is done. Cool on a rack before serving.
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