Ginger Spice Muffin Mix Recipes

SPICY GINGER MUFFINS

Steps:

• Preheat your oven to 375°F.
• Cream your butter and sugar together then crack those eggs, and beat them into the butter mix.
• Add the molasses.
• Whisk the dry ingredients together.
• Curdle the milk with vinegar, then add to the butter mix, alternating with dry ingredients.
• Grease the pans and pour the batter in.
• Bake for 15-20 minutes, until the tops spring back when touched.

GINGER SPICE MUFFINS

Steps:

• Preheat the oven to 350 F. You can line a muffin tin with paper liners or if you use a stoneware muffin tray like me, just lightly grease each cup with butter.
• Combine the coconut flour, tapioca flour, baking soda, allspice and nutmeg in a bowl. In a separate bowl, mix the butter, sugar and maple syrup. Add in the essential oils and then the eggs, making sure that the eggs are thoroughly combined. Then add the applesauce and mix again.
• Add the dry ingredients to the wet and mix once more. Scoop the batter into the muffin tray filling each separate cup 75% full.
• Place the tray in the oven and bake for 20 minutes. A toothpick inserted into the center should come out clean. Enjoy!

GINGER MUFFINS

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.

SUGAR AND SPICE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
• In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
• While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

GINGER SPICE MUFFIN MIX

Steps:

• Mix dry ingredients (first 10 ingredients) in a medium bowl.
• Store mixture in airtight container. [This is the muffin mix.].
• Prepare a gift card with the following instructions:.
• Preheat oven to 400°F and grease 12 muffin tins.
• In a large bowl, combine the muffin mix with the butter, egg, vanilla, and milk.
• Stir the mixture until the ingredients are blended. Do not over mix. The batter will be lumpy.
• Fill muffin tins 2/3 full and bake for 15 minutes.

CHOCOLATE GINGER SPICE MUFFINS

Steps:

• Heat oven to 350°F Line muffin cups (2 1/2 inches in diameter) with paper bake cups.
• Combine flour, cocoa, salt, baking powder and set aside.
• Stir together hot water, brown sugar, ginger, cinnamon, nutmeg, cloves, apple sauce, canola oil and eggs in a large bowl. Add dry ingredients, stirring until just moistened. Stir in chocolate pieces. Fill muffin cups about 1/2-full with this batter.
• Bake 20 to 25 mins or until wooden tooth pick inserted in the center comes out clean.
• Cool in pan for 10 mins, remove to wire rack and cool completely.

TRIPLE-GINGER MUFFINS

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.

SUGAR 'N SPICE MINI GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 24-cup mini muffin pans.
• Combine molasses, margarine, white sugar, brown sugar, egg, lemon zest, baking soda, cinnamon, ginger, and cloves in a large bowl. Beat using an electric mixer at medium speed until well mixed. Add flour and sour cream; continue beating until well mixed.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes. Let stand for 5 minutes before removing from the pans.