Cherry-Ginger Chocolate-Speckled Muffins ~
~ Skirt in the Kitchen ~
Toast pecans…
Chop and measure 1/2 cup.
Sift 1 3/4 cups cake flour, 1/2 cup sugar, and 1/8 teaspoon salt.
Work in 6 tablespoons cubed ice-cold butter.
Chop finely 3.5 ounces Lindt Excellence Intense Orange dark chocolate.
Chop candied ginger for 1/3 cup;
and dried cherries, also 1/3 cup.
Whisk 1 large egg.
Add 3/4 cups half ‘n half milk or whole milk; whisk milk into egg, then 1 tablespoon kahlua.
Add chocolate into flour and nuts.
Sprinkle Saigon cinnamon onto ginger and cherries, toss with fingers,
then add into flour mixture. Stir liquid into flour and additions, stirring until just incorporated, no more than.
Fill into muffin liners.
Bake at 400 degrees Fahrenheit until golden on top and toothpick comes out clean when tested in the center of a muffin.
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