Ginger Date Muffins Recipes

GINGER DATE MUFFINS

Steps:

• Preheat oven to moderately hot.
• grease a 12 hole muffin pan.
• Combine dates and the water in a medium saucepan, bring to the boil.
• remove from heat and add soda, then stand for 5 minute.
• sift dry ingredients into a large bowl, stir in date mixture and then the remaining ingredients.
• spoon mixture into prepared pan.
• Bake in oven for about 20 minute.
• Caramel sauce.
• combine ingredients in a bowl and stir over heat without boiling, until sugar dissolves.
• Simmer without stirring for 3 minute or until thickened slightly.
• Serve with the muffins.

DATE NUT MUFFINS

Steps:

• In a medium bowl, combine dates and hot water. Let stand 10 minutes. Drain and discard water.Cover and refrigerate until cold.
• Preheat oven to 350 degrees.
• Line 12 medium muffin cups with paper liners or lightly grease.
• In a large bowl, beat together butter and sugar until creamy.
• Add water,pecans,eggs,baking soda, vanilla, and salt and mix until well blended.
• Add flour and mix until just moistened.
• Fold in cold dates and spoon into prepared muffin pans.
• Bake 20-25 minutes or until a wooden toothpick inserted into the center comes out clean.
• Let stand a few minutes before removing from pan.

GINGER DATE MUFFINS

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 DATE MUFFINS

Steps:

• Preheat oven to 400F and prepare twelve muffin cups.
• In a bowl sift together, flour, ginger, baking powder and baking soda.
• In a small bowl whisk together egg and golden syrup until combined.
• In a large bowl beat together butter and sugar until light and fluffy.
• Beat in flour and egg 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.

SNAPPY GINGER MUFFINS

Steps:

• In a bowl, beat the oil and sugars. Beat in molasses and egg. Combine the flour, baking soda, cinnamon, ginger and salt; stir into molasses mixture alternately with water. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

DATE MUFFINS

Steps:

• Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg. , Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months.