Ginger Yeast Muffins Recipes

GINGERBREAD MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or place paper baking cup in each muffin cup.
• In large bowl, beat brown sugar, molasses, milk, oil and egg with spoon. Stir in remaining ingredients except decorator sugar crystals and melted baking chips just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with sugar crystals.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes. Drizzle with melted baking chips.

GINGERBREAD MUFFINS

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.

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.

GINGER YEAST MUFFINS

Steps:

• In a small bowl, dissolve yeast in warm water. Add 1-1/2 cups flour; beat until smooth. Cover and let rise in a warm place for 30 minutes. , In another bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses until smooth. Add the yeast mixture. Combine cinnamon, salt, baking soda, ginger and remaining flour; gradually add to egg mixture. Stir in nuts. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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.

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.

EASY GINGER PEAR MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with nonstick spray.
• Combine eggs and applesauce in a bowl. Combine flour, baking soda, baking powder, and salt in a second bowl.
• Combine pears, sugar, and ginger in a third, large bowl. Add egg mixture; stir until well blended. Add flour mixture, 1 cup at a time, until just moistened. Fill the prepared muffin cups 2/3 full with batter.
• Bake in the preheated oven until light golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.

QUICK & EASY GINGER MUFFINS

Steps:

• Mix wet ingredients in food processor. Add premixed dry ingredients. Blend together until dry ingredients are just moistened.
• To bake, preheat oven to 375°F Grease bottoms only of medium size muffin cups, fill to 2/3 full. Bake at once in a preheated 375F oven until golden brown, 15-20 minutes.

YEAST MUFFINS

Steps:

• Preheat oven to 350 degrees.
• To your self rising flour add sugar and yeast.
• Pour in egg, butter, and water. Stir to combine. Do not over-mix. Lumps are OK.
• Cover your mixing bowl with tin foil and refrigerate for 2 hours.
• Spoon batter into muffin tins that have been greased filling each 3/4 full.
• Bake 20-25 minutes.
• The texture of this muffin is a bit unstable right out of the oven. It is best for these to sit and cool till warm before serving.