SPICY GINGER MUFFINS
Delicious and easy, these spicy ginger muffins are sure to be a hit with the kids! Mine take these for school lunches all the time!
Provided by Karlynn Johnston
Categories Breakfast
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 g, Calories 234 kcal, Carbohydrate 42 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 33 mg, Sodium 134 mg, Sugar 25 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 :
MOLASSES SPICE MUFFINS
These muffins are very moist and full of spice. Whole wheat flour adds fiber without taking away any flavor. Try these for breakfast or a wholesome snack.
Provided by Anna
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners, or generously grease with cooking spray.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the molasses. Combine the whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, and powdered buttermilk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups.
- Bake for 20 to 25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks.
Nutrition Facts : Calories 248.9 calories, Carbohydrate 40 g, Cholesterol 52.1 mg, Fat 8.9 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 5.2 g, Sodium 130.8 mg, Sugar 20.7 g
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.
CHOCOLATE GINGER SPICE MUFFINS
This is an exotic treat for me. My uncles who are diabetic also enjoy these and their doctor never complains. I simply love makin them for christmas. It's a standard hershey's recipe. So i usually use hershey's special dark cocoa....
Provided by Bhavna
Categories Dessert
Time 45m
Yield 30 muffins, 15 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 216.2, Fat 4.8, SaturatedFat 0.5, Cholesterol 28.2, Sodium 189.6, Carbohydrate 41, Fiber 1.8, Sugar 19.7, Protein 3.5
SNAPPY GINGER MUFFINS
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
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.
GINGERBREAD MUFFINS
Growing up, I adored my mom's gingerbread cake with lemon sauce, so I re-created the combination for my family. The spice- and molasses-flavored muffins spread with homemade lemon curd are a new-generation favorite.-Kelly Trupkiewicz, Fort Collins, Colorado
Provided by Taste of Home
Time 1h
Yield 1 dozen (1 cup lemon curd).
Number Of Ingredients 19
Steps:
- In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest until blended. Pour into a large bowl; cover surface with plastic wrap. Cover and refrigerate until serving. , In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd.
Nutrition Facts : Calories 271 calories, Fat 12g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 190mg sodium, Carbohydrate 38g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
SPICED CARROT MUFFINS
These can be a quick breakfast treat or a mid-afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
- In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
- Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
- Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.
More about "ginger spice muffins recipes"
CRYSTALLIZED GINGER SPICE MINI MUFFINS - HOSTESS AT HEART
From hostessatheart.com
5/5 (6)Total Time 40 minsCategory Bread, Breakfast, SnackCalories 68 per serving
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, salt, cloves, and nutmeg.
- In a separate large bowl add melted butter, vegetable oil, sugar, brown sugar, buttermilk, and vanilla. Blend well. Add eggs one at a time and blend until combined.
- Add dry ingredients to wet ingredients. Mix until just combined. Add crystallized ginger and pecans. Blend until combined
GINGERBREAD MUFFINS WITH LEMON GLAZE - SALLY'S BAKING …
From sallysbakingaddiction.com
4.8/5 (68)Category Muffins
- Preheat oven to 425°F (218°C). Generously grease a muffin pan with butter or nonstick spray or line with muffin liners. Set aside.
- Cut the butter into smaller pieces so it melts easier. In a large microwave-safe bowl, heat the butter and molasses together in the microwave on high for about 1 minute. Stir until thoroughly mixed together. Set aside to slightly cool as you mix the dry ingredients together.
- Into the molasses/butter mixture, whisk the brown sugar, egg, yogurt, and milk until all wet ingredients are combined. Pour wet ingredients into dry ingredients and mix until *just* combined. Do not over-mix. Batter will be thick and a little lumpy.
GINGER SPICE MUFFINS - THE LIT KITCHEN
From thelitkitchen.com
Servings 12Total Time 35 minsEstimated Reading Time 3 mins
THE BEST HEALTHY GINGERBREAD MUFFINS | AMBITIOUS KITCHEN
From ambitiouskitchen.com
BAKERY STYLE GINGERBREAD MUFFINS - A KITCHEN ADDICTION
From a-kitchen-addiction.com
BIG & SOFT GINGERBREAD MUFFINS - SAVORY NOTHINGS
From savorynothings.com
SOFT & MOIST CARROT MUFFINS - SPEND WITH PENNIES
From spendwithpennies.com
GINGER SPICE MUFFIN MIX — CRAFTBITS.COM
From craftbits.com
EASY GINGERBREAD MUFFINS {DAIRY FREE} | LIFE MADE SIMPLE
From lifemadesimplebakes.com
GINGER SPICE MUFFINS – CLEAN FOOD CAFE
From cleanfoodcafe.com
MY BEST PUMPKIN MUFFINS RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
ONE BOWL SPICED GINGERBREAD MUFFINS - FORK KNIFE SWOON
From forkknifeswoon.com
GINGER-SPICE MUFFINS | RECIPES | WW USA - WEIGHT WATCHERS
From weightwatchers.com
BAKERY STYLE RHUBARB MUFFINS WITH CRUMB TOPPING - GINGER WITH …
From gingerwithspice.com
APPLE GINGER MUFFINS - SAVOR THE BEST
From savorthebest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search