LEMON-FILLED GINGERBREAD MUFFINS
Honest Abe rarely spoke about food in his speeches. But in one of his famous debates with Stephen Douglas, Lincoln told a story from his childhood about sharing gingerbread men with a friend. The tale charmed his audience -these gingerbread muffins will charm you, too. -Suzette Jury, Keene, California
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk flour, ginger, baking soda, salt and allspice; add to creamed mixture alternately with water, beating after each addition just until combined. (Batter may appear curdled.), Fill paper-lined muffin cups one-fourth full. In a small bowl, beat filling ingredients until blended. Drop filling by rounded teaspoonfuls into center of each muffin; cover with remaining batter., Bake until a toothpick inserted in the muffin portion comes out clean, 14-18 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 188 calories, Fat 8g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 207mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
GINGERBREAD MUFFINS WITH LEMON GLAZE
Yield Makes 16 gingerbread muffins
Number Of Ingredients 15
Steps:
- For gingerbread muffins:
- Preheat oven to 350°F. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
- Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 16 prepared muffin cups.
- Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.
- For lemon glaze:
- Whisk powdered sugar and lemon juice in small bowl until smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
- Serve muffins warm with whipped cream, if desired, or at room temperature.
GINGERBREAD MUFFINS WITH LEMON GLAZE
Serve these tender gingerbread muffins with whipped cream for snacktime or dessert. From Bon Appetit
Provided by Bev I Am
Categories Quick Breads
Time 45m
Yield 16 muffins
Number Of Ingredients 14
Steps:
- For gingerbread muffins: Preheat oven to 350°F.
- Lightly butter 16 standard (1/3-cup) muffin cups.
- Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
- Using electric mixer, beat unsalted butter and sugar in large bowl to blend.
- Add large eggs and beat to blend.
- Beat in light molasses.
- Add half of dry ingredients, beating until blended.
- Beat in remaining dry ingredients.
- Gradually add 1 1/3 cups cold water and beat until incorporated.
- Divide batter equally among 16 prepared muffin cups.
- Bake gingerbread until tester inserted into center comes out clean, about 25 minutes.
- Transfer to rack and cool 10 minutes.
- Remove muffins from pan and place on rack over sheet of foil.
- For lemon glaze: Whisk powdered sugar and lemon juice in small bowl until smooth.
- Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
- Serve muffins warm with whipped cream, if desired, or at room temperature.
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.
GINGERBREAD MUFFINS
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
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
GINGERBREAD MUFFINS WITH LEMON CURD FILLING
Number Of Ingredients 19
Steps:
- 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir. 4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 5. Bake for 15 to 20 minutes. 6. Cool the muffins at least 10 minutes before removing from the tin. When the muffins have cooled to room temperature, squeeze about a tablespoon of lemon curd into each, using a pastry tube.
Nutrition Facts : Nutritional Facts Serves
FRESH LEMON AND GINGER MUFFINS
Make and share this Fresh Lemon and Ginger Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375°; grease muffin cups or use foil or paper baking cups.
- Finely chop the ginger; finely grate the lemon peel so you have 2 tablespoons.
- In a big bowl, beat butter and 1 cup sugar with an electric mixer until pale and fluffy.
- Beat in eggs, one at a time; add ginger and lemon peel.
- Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.
- Fold flour into ginger mixture one third at a time, alternately with the yogurt.
- When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy to the touch.
- While the muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish; stir until sugar dissolves.
- When muffins are baked, remove from oven and let cool 3-5 minutes in pan.
- Remove from pan and dip top and bottom in the lemon juice and sugar mixture.
Nutrition Facts : Calories 244.8, Fat 9.4, SaturatedFat 5.6, Cholesterol 58.2, Sodium 181.3, Carbohydrate 37.3, Fiber 1, Sugar 20, Protein 4.1
More about "lemon filled gingerbread muffins recipes"
FRESH GINGER-AND-LEMON MUFFINS RECIPE | MYRECIPES
From myrecipes.com
11 CHRISTMAS MUFFINS (+ EASY RECIPES) - INSANELY GOOD
From insanely-goodrecipes.com
EASY GINGERBREAD MUFFINS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
LEMON-FILLED GINGERBREAD MUFFINS RECIPE: HOW TO MAKE …
From preprod.tasteofhome.com
MUFFINS WITH LEMON CURD FILLING - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
GINGERBREAD MUFFINS WITH LEMON GLAZE - RECIPE SHOEBOX …
From sites.google.com
LEMON-FILLED GINGERBREAD MUFFINS | RECIPE | GINGERBREAD MUFFINS, …
From pinterest.co.uk
10 BEST LEMON GINGER MUFFINS RECIPES | YUMMLY
From yummly.com
GINGERBREAD MUFFINS WITH LEMON GLAZE - SUPER MOIST AND …
From thesouthafrican.com
GINGERBREAD MUFFINS WITH LEMON GLAZE - SALLY'S BAKING …
From sallysbakingaddiction.com
LEMON FILLED GINGERBREAD MUFFINS BEST RECIPES
From recipesforweb.com
LEMON-FILLED GINGERBREAD MUFFINS RECIPE
From crecipe.com
FIGHTING BACK / LEMON MARSHMALLOW FLUFF FILLED CHOCOLATE …
From reflectionandfood.wordpress.com
LEMON DRIZZLE MUFFINS WITH LEMON CURD FILLING - MY GORGEOUS …
From mygorgeousrecipes.com
PUMPKIN GINGERBREAD MUFFINS WITH LEMON GLAZE
From onceuponapumpkinrd.com
LEMON GINGERBREAD MUFFINS - NOW....YOU'RE COOKING! RECIPES
From nowyourecookingrecipes.com
LEMON AND CANDIED GINGER MUFFINS - PALATABLE PASTIME
From palatablepastime.com
FLUFFY GINGERBREAD MUFFINS - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
GINGERBREAD MUFFINS RECIPE
From crecipe.com
GINGERBREAD MUFFINS WITH LEMON GLAZE RECIPE | RECIPES.NET
From recipes.net
GINGERBREAD OAT MUFFINS WITH LEMON DRIZZLE - CHANTAL ORGANICS
From chantalorganics.co.nz
GINGERBREAD MUFFINS RECIPE WITH LEMON GLAZE - SMART SAVVY LIVING
From smartsavvyliving.com
GINGERBREAD SANDWICH COOKIE RECIPE - THERESCIPES.INFO
From therecipes.info
GINGERBREAD MUFFINS WITH LEMON GLAZE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
GINGERBREAD MUFFINS - THE ENGLISH KITCHEN
From theenglishkitchen.co
EASY PEASY DELICIOUS GINGERBREAD MUFFINS - BAKE THEN EAT
From baketheneat.com
SUPER MOIST GINGERBREAD MUFFINS - SIMPLY BEAUTIFUL EATING
From simplybeautifuleating.com
LEMON-FILLED GINGERBREAD MUFFINS | RECIPE | GINGERBREAD MUFFINS, …
From pinterest.fr
GINGERBREAD MUFFINS | GLUTEN FREE MUFFINS | MAPLE GLAZE
From nataliewaybakes.com
GINGERBREAD MUFFINS WITH LEMON GLAZE | FUN FACTS OF LIFE
From funfactsoflife.com
CHEESECAKE FILLED GINGERBREAD MUFFINS - LEMONSFORLULU.COM
From lemonsforlulu.com
LEMON GINGERBREAD MUFFINS #MUFFINMONDAY - PIES AND PLOTS
From piesandplots.net
GINGERBREAD MUFFINS | DESSERTS, BAKING, GINGERBREAD MUFFINS
From pinterest.ca
GINGERBREAD MUFFIN RECIPE WITH LEMON GLAZE - SUGAR & CLOTH
From sugarandcloth.com
GINGERBREAD MUFFINS | EASY WHOLESOME
From fooddoodles.com
GINGERBREAD MUFFINS | MOTHER THYME
From motherthyme.com
GINGERBREAD MUFFINS WITH LEMON GLAZE – SUPER MOIST AND TASTY
From msn.com
MEYER LEMON GINGERBREAD MUFFINS - DUNKANDCRUMBLE.COM
From dunkandcrumble.com
LEMON-FILLED GINGERBREAD MUFFINS | RECIPE | GINGERBREAD MUFFINS, …
From pinterest.com
LEMON FILLED MUFFINS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BAKERY STYLE GINGERBREAD MUFFINS - A KITCHEN ADDICTION
From a-kitchen-addiction.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