An easy breakfast muffin, ginger with a cream cheese filling.
Something a little different than your typical morning muffin recipe. The muffins use whole grain flour and with a great ginger flavor -- plus the cream cheese filling is a nice suprise. This recipe uses a soft diced crystallized ginger, if not available crystallized ginger from the spice aisle will work but reduce the amount slightly.
8- Top each muffin with a scant teaspoon of brownsugar and oats. Bake for 20-24 minutes or until a toothpick inserted near the edge of the muffin comes out clean.
Remove and cool on wire rack.
Note: recipe easily doubles -- if doubling only increase to 3 eggs
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