Mango With Crystallized Ginger Muffins Recipes

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COCONUT MANGO MUFFINS WITH CANDIED GINGER



Coconut Mango Muffins with Candied Ginger image

This exotic combination of dried mango and candied ginger is so good you'll forget that it is good for you. The coconut sprinkled on top gives an extra crunch and a lovely appearance.

Provided by brittneyart

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 15

1 cup all-purpose flour
½ cup whole wheat flour
¼ cup brown sugar
½ cup flaked coconut
1 tablespoon baking powder
½ teaspoon salt
2 eggs
¼ cup applesauce
1 (6 ounce) container plain coconut milk yogurt
2 tablespoons skim milk
1 tablespoon vegetable oil
1 tablespoon honey, or more to taste
½ cup chopped dried mango
8 (1 inch) pieces crystallized ginger, finely chopped
2 tablespoons flaked coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl.
  • Beat the eggs in another large bowl until creamy. Add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. Blend well.
  • Stir flour mixture, dried mango, candied ginger, and honey into egg mixture just until blended. Spoon batter into muffin cups, filling about 3/4 of each cup. Sprinkle 2 tablespoons flaked coconut on top.
  • Bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.

Nutrition Facts : Calories 163.5 calories, Carbohydrate 25.7 g, Cholesterol 31.1 mg, Fat 6 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 240.3 mg, Sugar 10.8 g

GINGERBREAD MUFFINS WITH CRYSTALLIZED GINGER TOPPING



Gingerbread Muffins With Crystallized Ginger Topping image

Make and share this Gingerbread Muffins With Crystallized Ginger Topping recipe from Food.com.

Provided by eknecht

Categories     Quick Breads

Time 37m

Yield 12 muffins

Number Of Ingredients 12

2 cups unbleached all-purpose flour (10 ounces)
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
2 large eggs
1 1/2 cups packed dark brown sugar (10 1/2 ounces)
1 cup buttermilk
8 tablespoons unsalted butter, melted and cooled slightly (1 stick)
2 tablespoons chopped crystallized ginger
1/4 cup sugar

Steps:

  • Adjust oven rack to middle position and heat oven to 375 degrees.
  • Spray standard muffin tin with nonstick cooking spray.
  • Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice in medium bowl until combined.
  • Whisk together eggs, brown sugar, and buttermilk in large bowl until combined. Add melted butter and whisk vigorously until thick and homogeneous.
  • Whisk half of dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and stir with rubber spatula or wooden spoon until just combined (do not overmix).
  • For Topping: Process crystallized ginger with sugar in food processor until finely ground.
  • Use ice cream scoop or large spoon to drop batter into greased muffin tin.
  • Sprinkle portion of ginger sugar over each muffin. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time.
  • Cool muffins in tin for 5 minutes and then transfer to wire rack and cool for 10 more minutes. Serve warm.

Nutrition Facts : Calories 286.7, Fat 8.9, SaturatedFat 5.3, Cholesterol 56.4, Sodium 194.9, Carbohydrate 48.6, Fiber 0.8, Sugar 31.8, Protein 4

TRIPLE-GINGER MUFFINS



Triple-Ginger Muffins image

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

1 cup/201 grams granulated sugar
1/2 cup/113 grams unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
3/4 cup whole milk
1/4 cup molasses
1 tablespoon finely grated fresh ginger (from a 2-inch piece)
2 cups/256 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon kosher salt (Diamond Crystal)
3/4 cup/108 grams, plus 3 tablespoons/27 grams minced crystallized ginger

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.

GINGER MANGO CREAM TART



Ginger Mango Cream Tart image

Festive enough for a holiday party or a summer cookout, this bright and creamy mango tart has a crisp gingersnap crust and is topped with candied ginger, pistachios and toasted coconut. The no-bake crust, which is made from store bought gingersnaps, butter and light brown sugar, comes together in the food processor with the press of a button. For the filling, fresh or frozen mango is cooked with ginger and turmeric to deepen its flavor and brighten the color of the finished dessert.

Provided by Erin Jeanne McDowell

Categories     cakes, pies and tarts, dessert

Time 35m

Yield One 9-inch cake (8 to 10 servings)

Number Of Ingredients 14

12 ounces/340 grams gingersnap cookies, about 48 (2-inch) cookies
1/2 cup/115 grams unsalted butter (1 stick), melted
1/4 cup/55 grams light brown sugar
Pinch of fine sea salt
16 ounces/455 grams cubed fresh mango (or thawed, frozen mango)
1/2 cup/100 grams granulated sugar
1 1/2 teaspoons ground ginger
3/4 teaspoon ground turmeric
1/2 teaspoon fine sea salt
1 1/2 teaspoons powdered gelatin
16 ounces/455 grams cream cheese, at room temperature
3/4 cup/90 grams confectioners' sugar
1/2 cup/120 milliliters heavy cream
Sliced candied ginger, chopped pistachios, toasted coconut, for garnish (optional)

Steps:

  • Prepare the crust: Add the gingersnaps to a food processor, roughly breaking them as you go, then pulse them into fine crumbs. (You should have about 2 1/4 cups). Add the melted butter, light brown sugar and salt to combine. Transfer the mixture to a 9-inch springform pan, then press it evenly into the base and halfway up the sides of the pan. Freeze while you make the filling.
  • Prepare the filling: In a medium saucepan, heat the mango, sugar, ginger, turmeric and salt over medium heat, stirring occasionally, until the mango is very soft and starts to break down, 8 to 12 minutes. Cool for 10 minutes.
  • Place 3 tablespoons cool water in a small microwave-safe bowl. Sprinkle the gelatin over the water and let bloom for 5 minutes. Microwave until fluid, 15 to 30 seconds. (Alternatively, the bowl of gelatin can be placed over a small pot of simmering water until melted.)
  • Wipe out the bowl of the food processor, add the mango mixture and pulse until mostly smooth. Add the cream cheese and confectioners' sugar and pulse until combined and smooth. Scrape the bowl well, then pulse again to combine. Add the cream and process for 1 minute. Finally, add the melted gelatin and pulse briefly to combine.
  • Transfer the mixture to the chilled crust and gently spread into an even layer. Wrap the pan in plastic wrap, transfer to the refrigerator, and chill for 12 hours (or up to 24 hours).
  • Gently run a small offset spatula or thin knife around the outer edge of the cake to loosen the crust, then release the outer ring. Run a large thin knife between the springform base and the bottom of the cake and use a large spatula to gently transfer the cake to a serving platter. (Alternatively, you can keep the cake on the base and transfer them together to a serving platter.)
  • If using any of the garnishes, sprinkle them around the outside edge just before slicing and serving.

PUMPKIN MUFFINS WITH CRYSTALLIZED GINGER



Pumpkin Muffins With Crystallized Ginger image

Make and share this Pumpkin Muffins With Crystallized Ginger recipe from Food.com.

Provided by SharleneW

Categories     Quick Breads

Time 40m

Yield 24 muffins

Number Of Ingredients 14

15 ounces pumpkin puree
2 cups brown sugar
1 cup unsalted butter, melted
4 large eggs
1/2 cup apple cider
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
4 teaspoons cinnamon
4 teaspoons powdered ginger
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 cup crystallized ginger, finely chopped

Steps:

  • Preheat oven to 350 degrees.
  • grease two 12-cup muffin tins.
  • Mix toigether pumpkin, sugar and butter.
  • Add eggs and whisk until smooth.
  • Stir in cider.
  • Sift dry ingredients together and slowly add to liquid mixture.
  • stir until thoroughly mixed.
  • Fold in ginger spoon or pipe into muffin cups.
  • Bake until golden- about 20 minutes.

MANGO WITH CRYSTALLIZED GINGER MUFFINS



Mango with Crystallized Ginger Muffins image

Yield 12 Muffins

Number Of Ingredients 16

DRY INGREDIENTS
1 1/2 cups whole wheat flour
1 1/2 cups unbleached flour
1/4 cup light brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
WET INGREDIENTS
1 cup milk
1/2 cup honey
1 large egg
1 teaspoon rum flavoring
1 teaspoon grated lemon peel
GOODIES
3 tablespoons coarsely chopped crystallized ginger
1 (16-ounce) can mango well drained (or enough fresh mango to yield 1 cup puree)

Steps:

  • 1. Preheat the oven to 375°F. 2. Sift the dry ingredients together in a large bowl. Add the crystallized ginger and toss to coat. 3. Purée the mangoes in a food processor or blender to yield about 1 cup. Add the wet ingredients and pulse to blend. (You can also use a fork or potato ricer to mash the mangoes, and then blend in the wet ingredients by hand.) 4. Pour the wet mixture into the dry mixture. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. Cool the muffins at least 10 minutes before removing from the tin.

Nutrition Facts : Nutritional Facts Serves

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