GINGER MUFFINS
For fun, I give my friends this recipe along with a do-it-yourself muffin kit. It includes oven-ready batter in a decorative jar and a few finished muffins to nibble as a sample.
Provided by Taste of Home
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and molasses; mix well. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating just until blended. Fill greased muffin cups half full. , Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts :
FRESH LEMON AND GINGER MUFFINS
Make and share this Fresh Lemon and Ginger Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375°; grease muffin cups or use foil or paper baking cups.
- Finely chop the ginger; finely grate the lemon peel so you have 2 tablespoons.
- In a big bowl, beat butter and 1 cup sugar with an electric mixer until pale and fluffy.
- Beat in eggs, one at a time; add ginger and lemon peel.
- Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.
- Fold flour into ginger mixture one third at a time, alternately with the yogurt.
- When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy to the touch.
- While the muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish; stir until sugar dissolves.
- When muffins are baked, remove from oven and let cool 3-5 minutes in pan.
- Remove from pan and dip top and bottom in the lemon juice and sugar mixture.
Nutrition Facts : Calories 244.8, Fat 9.4, SaturatedFat 5.6, Cholesterol 58.2, Sodium 181.3, Carbohydrate 37.3, Fiber 1, Sugar 20, Protein 4.1
TRIPLE-GINGER MUFFINS
A baked good for the true ginger fanatic, these muffins pack some serious spice thanks to the addition of grated fresh ginger, ground ginger and minced crystallized ginger. Molasses, a key ingredient in traditional gingerbread, gives the muffins a beautiful golden hue and helps keep them moist for days - if they last that long. (Any variety of molasses will work here, but there may be some color variation depending on the brand used.) For larger, bakery-style muffins, use a jumbo muffin pan and bake the muffins for a few extra minutes.
Provided by Lidey Heuck
Categories breakfast, brunch, pastries
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
- In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
- In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
- Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.
GINGERBREAD MUFFINS
An easy-to-make delightful treat! Irresistible and divine with tea, these gingerbread muffins will fill your kitchen with the smell of the holidays. Passed down to me from my mother-in-law. My husband grew up on these muffins and still loves them!
Provided by Melissa Kosswig
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
- Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 26.6 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 210.4 mg, Sugar 13.1 g
LIME AND FRESH GINGER MUFFINS
Make and share this Lime and Fresh Ginger Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 52m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Line 12-cup muffin pan with paper liners.
- Preheat oven to 375°.
- In a food processor, process sugar, ginger, and lime zest until finely chopped and mixture resembles wet sand.
- In a big bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the ginger mixture, eggs, buttermilk, and oil together until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among muffin cups.
- Bake for 18-22 minutes or until tops are light golden brown and a pick comes out clean.
- Let cool in pan on a wire rack for 3 minutes, then transfer to rack to cool while you make the icing.
- In a small bowl, combine the powdered sugar, lime zest, and lime juice; stir until smooth.
- Spoon over the tops of warm muffins and let cool.
Nutrition Facts : Calories 237.6, Fat 7.2, SaturatedFat 1.2, Cholesterol 35.9, Sodium 238.4, Carbohydrate 39.9, Fiber 0.6, Sugar 23.2, Protein 3.8
GINGER DATE MUFFINS
Categories Bread Egg Ginger Breakfast Brunch Bake Quick & Easy Date Winter Molasses Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
- Into a bowl sift together flour, ginger, baking powder, baking soda, and salt. In a small bowl whisk together egg and molasses until combined. Coarsely chop dates. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures until just combined and stir in dates. Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 15 minutes (muffins will not dome).
GINGER & LEMON MUFFINS
A microplane grater (also used for citrus zest and hard cheese) works well for grating ginger. Fresh ginger can be frozen up to 6 months; just break off what you need for a recipe.-Linda Green, Kilauea, Kauai, Hawaii
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 291mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
EGGLESS GINGER PUDDING MUFFINS RECIPE BY TASTY
Here's what you need: all purpose flour, ground ginger powder, ground allspice, baking powder, baking soda, butter, fresh bread crumbs, golden syrup, honey, purée of fresh ginger, cream, butter, cream, ginger powder, lemon juice, 25 % liquid mix
Provided by Manini Lalbhai Badlani
Yield 14 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 °C.
- Combine the golden syrup, honey, ginger purée in a pot and bring to a boil. Then, cube the butter and add it to the mix, stir and take it off the heat.
- Add the cream and stir until all the butter has melted
- In a glass bowl, sift the flour, baking powder and baking soda. Add the breadcrumbs, ginger powder and allspice
- Add about 75% of the mix from the pot (keep the rest for the sauce) to it and mix well.
- Butter the muffin tins and fill them nearly to the top. Then, cover them with foil.
- Fill the oven tray with boiling water and put your muffin tins in the tray (at least ⅓ of the tin should be submerged in water - you're creating a water bath).
- Bake until a toothpick poked in the muffin comes out dry (about 30-45 mins, depending on your oven).
- Remove from the oven and let the muffins cool in the tins until you can handle the tins (I used silicon moulds)
- Remove from the tins and cool on a wire rack
- Mix the cream, ginger powder, lemon juice and the remaining liquid mix and lightly whip together.
- Serve muffins hot with cold glaze.
- Enjoy!
Nutrition Facts : Calories 325 calories, Carbohydrate 29 grams, Fat 23 grams, Fiber 1 gram, Protein 3 grams, Sugar 11 grams
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