GINGERBREAD CUPCAKES WITH ORANGE ICING
Set out Ina Garten's Gingerbread Cupcakes with Orange Icing for Food Network, and watch how quickly they disappear.
Provided by Ina Garten
Categories dessert
Time 1h25m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
- Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
- Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.
- For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
- When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.
ORANGE GINGERBREAD MUFFINS
Treat your guests to these warm orange gingerbread muffins made using Bisquick Heart Smart® mix.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, stir together Bisquick mix, 3 tablespoons plus 1 1/2 teaspoons of the cinnamon-sugar and the ginger; make well in center of mixture. In small bowl, mix milk, molasses, egg and orange peel with whisk. Add to dry ingredients, stirring just until moistened. Divide batter evenly among muffin cups, filling half full; sprinkle remaining 1 1/2 teaspoons cinnamon-sugar over batter.
- Bake 12 minutes. Immediately remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 120, Carbohydrate 23 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 10 g, TransFat 0 g
ORANGE GINGER PUDDING
A different kind of pudding that is tasty and high in fiber and protein!
Provided by Lanilu
Categories Desserts Custards and Pudding Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Process beans and milk together in a blender until smooth; pour into a small saucepan.
- Stir sugar, egg, orange zest, ginger, and cornstarch into the bean mixture until smooth; place over medium heat and cook, stirring constantly, until thickened, about 30 minutes.
- Stir butter and vanilla extract into the thickened mixture until the butter is melted; pour into 4 dessert cups and refrigerate until chilled, at least 15 minutes.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 39.4 g, Cholesterol 71.5 mg, Fat 9.7 g, Fiber 3.6 g, Protein 10.6 g, SaturatedFat 5.7 g, Sodium 112.6 mg, Sugar 22.9 g
ORANGE MUFFINS
Here is yet another great breakfast muffin recipe for scratch muffins with orange juice and orange zest.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 26.3 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 225.2 mg, Sugar 9.7 g
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 :
GOLDEN ORANGE MUFFINS
A whole orange-peel and all-lends the sunshiny taste to these golden muffins. They're moist, tender and a great way to wake up your family in the morning. But feel free to enjoy them anytime of day.-Valerie Inman, Elkford, British Columbia
Provided by Taste of Home
Time 40m
Yield 14 muffins.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In a blender, combine the orange, orange juice, egg and oil; cover and process until blended. Gradually add dry ingredients just until moistened. Stir in raisins and walnuts if desired., Fill greased muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 137 calories, Fat 4g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 292mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
WHOLE WHEAT GINGER-ORANGE MUFFINS
Both ground ginger and crystalized ginger give these muffins a double shot of ginger and orange juice as well as orange peel add to the wonderful taste.They smell wonderful as they're baking too! From "Sweet and Savory Muffins" which appeared in a November 1985 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
- Mix first 7 ingredients in large bowl; stir in crystalized ginger and orange peel.
- Whisk butter,sour cream.orange juice and eggs in medium bowl.
- Make well in center of dry ingredients;add butter mixture to well, stir until.
- just blended (batter will be lumpy).
- Spoon batter into prepared cups,filling each 3/4 full.
- Bake until muffins are golden brown and tester inserted in center comes out clean, 20 to 25 minutes.
- Cool 5 minutes, turn out of pan.
- Serve warm or at room temperature.
FRESH GINGER MUFFINS
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.
GINGER ORANGE MUFFINS
Make and share this Ginger Orange Muffins recipe from Food.com.
Provided by Norahs Girl
Categories Quick Breads
Time 23m
Yield 12 Muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Combine flour, baking powder, soda, and salt.
- Finely grate zest from orange to make 2 tsp.
- Peel orange, discarding rind and white pith.
- Finely chop orange, removing seeds; set aside.
- With electric mixer, beat butter and sugar until light and fluffy.
- Beat in egg.
- Stir in reserved orange and zest.
- Beat in reserved flour mixture alternately with orange juice, ending with flour.
- Fold in ginger.
- Divide batter among muffin tin, filling almost to the top.
- Bake 18-20 min.
- or until pick inserted in center comes out clean.
- Remove from pan; cool on wire rack.
- You can add 1/2 cup of raisins to the mix too for a variation.
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