Ginger Date Muffins Recipes

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BANANA-DATE MUFFINS



Banana-Date Muffins image

A tasty sweet muffin recipe that won't blow your diet. Bananas and dates team up with bran cereal for a tasty breakfast treat. You'll love it!

Provided by SHERRY SMITH

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 11

2 ⅛ cups all-purpose flour
2 tablespoons baking powder
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup sugar
½ cup reduced-calorie margarine
1 egg
3 medium ripe bananas, mashed
1 ½ teaspoons vanilla extract
¾ cup bran flakes cereal
12 dates, pitted and chopped

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin pan with non-stick spray or line with paper muffin liners. Sift together the flour, baking powder, cinnamon and salt; set aside.
  • In a medium bowl, cream together the sugar, margarine and egg with an electric mixer until light and fluffy. Mix in bananas, vanilla, cereal and dates. Blend in dry ingredients until just incorporated. Spoon into prepared muffin cups to about 2/3 full.
  • Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan over a wire rack for at least 10 minutes before removing muffins from the pan.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 40.3 g, Cholesterol 15.5 mg, Fat 4.1 g, Fiber 2.4 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 371.5 mg, Sugar 17.7 g

GINGERBREAD MUFFINS



Gingerbread Muffins image

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

½ cup white sugar
¼ cup applesauce
¼ cup molasses
3 tablespoons vegetable oil
1 egg
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup boiling water
1 teaspoon white sugar, or to taste

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

TRIPLE-GINGER MUFFINS



Triple-Ginger Muffins image

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

1 cup/201 grams granulated sugar
1/2 cup/113 grams unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
3/4 cup whole milk
1/4 cup molasses
1 tablespoon finely grated fresh ginger (from a 2-inch piece)
2 cups/256 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon kosher salt (Diamond Crystal)
3/4 cup/108 grams, plus 3 tablespoons/27 grams minced crystallized ginger

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.

GINGER DATE MUFFINS



Ginger Date Muffins image

Make and share this Ginger Date Muffins recipe from Food.com.

Provided by Sueie

Categories     Quick Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 9

1 1/4 cups plain flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 large egg
6 tablespoons golden syrup
1 1/2 cups packed pitted dates, chopped
3/4 cup butter
6 tablespoons packed dark brown sugar

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.

GINGER DATE MUFFINS



Ginger Date Muffins image

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

1 1/4 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
6 tablespoons unsulfured molasses
1 3/4 cups packed pitted dates (about 10 ounces)
1 1/2 sticks (3/4 cup) unsalted butter, softened
6 tablespoons packed dark brown sugar

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).

FRESH GINGER MUFFINS



Fresh Ginger Muffins image

Provided by Food Network

Categories     dessert

Time 1h

Yield About 16 muffins

Number Of Ingredients 9

A 2-ounce piece unpeeled ginger root
3/4 cup plus 3 tablespoons sugar
2 tablespoons lemon zest with some pith
1/2 cup (1 stick) butter, room temperature
2 eggs
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda

Steps:

  • Preheat the oven to 375 degrees.
  • Grease 16 muffin pans.
  • If you have a food processor, process the ginger until it is in tiny pieces. Or, hand chop it into fine pieces. You should have about 1/4 cup. It is better too much ginger than too little.
  • Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot. Do not walk away from the pan - the sugar will melt quite quickly. Remove from the heat and let the mixture cool completely.
  • Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the zest and sugar mix to the ginger mixture and set aside.
  • In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup sugar and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda and beat until smooth. Add the lemon-ginger mixture and mix well.
  • Spoon the batter into the muffin cups so that each cup is about 3/4 full. Bake 15-20 minutes. Serve warm.

DATE MUFFINS



Date Muffins image

These muffins are perfect for Valentine's Day. "I love the idea of a 'date' muffin," Michael says.

Provided by Food Network

Time 1h10m

Yield 18 muffins

Number Of Ingredients 14

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans
3 cups water, plus 1 cup cool water
2 cups chopped pitted dates
1 cup granulated sugar
1/2 cup packed dark brown sugar
1/3 cup molasses
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

  • Preheat the oven to 375˚ F. Butter 18 muffin cups and line with paper liners. In a medium saucepan, bring about 3 cups water to a boil over medium heat. Put the chopped dates in a medium bowl and cover with the hot water. Let the dates soften, about 10 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, 5 to 8 minutes. Add the 1 cup cool water, molasses, eggs, vanilla and salt; beat briefly to combine (the mixture may look curdled and runny).
  • In another medium bowl, sift together the flour, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
  • Drain the dates, discarding the liquid, and spread them out on a baking sheet to cool. Flatten the dates with the back of a spoon to crush any larger pieces. When cooled, stir the dates into the batter.
  • Divide the batter among the muffin cups, filling them almost to the top. Bake in the middle of the oven until the muffins are golden brown and spring back when gently pressed, 20 to 27 minutes. Let cool 10 minutes in the pan, then transfer the muffins to a rack to cool completely.

GINGER MOLASSES MUFFINS



Ginger Molasses Muffins image

A closely related muffin that resembles the bran muffin with a subtle taste of ginger to spice up things a little bit more than usual. A very good muffin for those early morning coffee breaks or for breakfast on the go when you are in a hurry.

Provided by Slocan cook

Categories     Breakfast

Time 35m

Yield 12 muffins, 24 serving(s)

Number Of Ingredients 10

1 1/2 cups unbleached all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 eggs (free range)
1/4 cup canola oil
1/2 cup molasses
3/4 cup milk
2 tablespoons fresh ginger or 1 1/2 teaspoons dried ginger

Steps:

  • Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
  • Combine all of the dry ingredients in a medium size mixing bowl and set aside.
  • Beat eggs, oil, molasses and milk in a large mixing bowl with an electric hand mixer on slow speed.
  • Pour the dry ingredients into the wet and combine well until glossy and smooth.
  • Add the ginger and just stir until incorporated into the batter.
  • Pour batter evenly into greased muffin cups and fill 2/3 full.
  • Bake for 20 minutes or until nicely browned.
  • Remove from oven and set aside for 10 minutes before removing from container. Let cool on wire rack.
  • Enjoy with a spot of butter on the side.

Nutrition Facts : Calories 104.7, Fat 3, SaturatedFat 0.5, Cholesterol 16.6, Sodium 76.1, Carbohydrate 18.1, Fiber 0.3, Sugar 10.2, Protein 1.6

GINGER MUFFINS



Ginger Muffins image

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

1/2 cup shortening
1 cup sugar
2 eggs
1 cup molasses
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk

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 :

SNAPPY GINGER MUFFINS



Snappy Ginger Muffins image

Meet the Cook: To tell the truth, I cook out of necessity but enjoy myself when I bake! I make these for school lunches and my husband to take with him to work. They are nice to serve for breakfast besides. Our children are 9 and 5. While we don't farm, our home's out in the country and we do have a pony here. -Marlene Falsetti, Lowbanks, Ontario

Provided by Taste of Home

Time 30m

Yield about 20 standard-size muffins.

Number Of Ingredients 11

1/2 cup canola oil
1/4 cup sugar
1/4 cup packed brown sugar
1 cup molasses
1 egg
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup water

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.

Nutrition Facts : Calories 184 calories, Fat 6g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 164mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

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