Our growing edge is a monthly link up party that seeks to challenge you to write about your first time trying something foodliciously new to you.
What was my first this time around? Well, it was my first time using honey and jam as a substitute sweetner!
I’ve been having this jar of honey and jam in my cupboard for a while now…I mean the honey was beginning to start crystallizing and the jam was approaching it’s last day so I figured that it was about time that they get put into good use.
I was a little doubtful as to how they were going to turn out at first but they actually turned out amazing! The honey and flavor of the jam really came through these little tea cakes and the ground ginger I added into the batter (last minute) helped enhance the flavor of ginger.
You don’t have to make these ginger flavored if you’re not a fan of it. Simply switch out the ginger jam with a jam of your liking and omit the ground ginger. I’ve just been getting sick lately and my mother always tells me that honey and ginger are nature’s best medicine so I’ve become a tad obsessed with the combination 🙂
Ingredients (makes 12 medium or 24 mini):
1/2 cup oil (or melted butter)
1/3 cup honey
1 teaspoon vanilla extract
1/3 cup ginger jam
1/4 cup milk of choice
1 1/2 cups flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 teaspoons ground ginger
- Whisk the oil, ginger jam, eggs, vanilla, honey and milk together in a large bowl.
Sift in the flour, baking powder, salt and ground ginger. Stir until just combined.
Spoon the batter into muffin tins and bake at 350F for 15 – 18 minutes until golden brown.
Enjoy with a cup of tea