Pineapple Ginger Muffins Recipes

PINEAPPLE GINGER MUFFINS

Steps:

• Preheat oven to 400 and line a 12 cup muffin tin with parchment liners
• In a large bowl, whisk together the flour, ground flax, baking soda, salt and ground ginger. Set aside
• In another bowl, whisk together the maple syrup, Greek yogurt, vanilla and egg. Set aside and let it come to room temp before adding the coconut oil. You want the oil to remain liquid. Whisk in the coconut oil. Add the liquid to the dry and stir until just combined. Try not to over mix
• Gently fold in the pineapple.
• Scoop into the lined muffin tin and bake for 15-20 minutes, checking with a toothpick for doneness
• Let cool for 10 minutes

PINEAPPLE-GINGER MUFFINS

Steps:

• Preheat oven to 375*F degrees.
• --------Topping--------.
• Grease 12 large muffin cups.
• Place 1 Tbsp of crushed pineapple in each tin.
• Then place in each tin 1 Tbsp brown sugar, 1 Tbsp butter, mix together honey and ginger and add 1 Tbsp to each tin.
• ----------Muffins--------------.
• Stir flour with wheat germ, baking powder and soda, and salt in a large mixing bowl.
• Stir in sugar.
• Whisk egg with yogurt, oil, ginger and honey.
• Pour into flour mixture and stir until just combined.
• Spoon batter into muffin tins on top of the pineapple mixture.
• Bake in the center of preheated oven and tops are golden-around 25 minutes.
• Cool for 5 minutes.
• Flip to remove and serve warm.

PINEAPPLE-CARROT-GINGER MUFFINS

Steps:

• 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. 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.

PINEAPPLE OATMEAL MUFFINS

Steps:

• Combine undrained pineapple, oats and sour cream; let stand 15 minutes.
• Cream shortening, sugar and peel together thoroughly; stir.
• in egg.
• Sift flour with powder, soda, ginger and salt; add to creamed mixture alternately with oat mixture.
• Bake in well greased muffin tins at 400 for about 25 minute.

PINEAPPLE SUNSHINE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder, cinnamon and ginger. In another bowl, whisk the eggs, butter and vanilla; stir in pineapple. Stir into dry ingredients just until moistened. Fold in carrot and sunflower kernels. , Fill greased or paper-lined muffin cups three fourths full. Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

DELICIOUS PINEAPPLE MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
• In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
• In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
• Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
• Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

PINEAPPLE-GINGER RICE

Steps:

• Pour pineapple juice into a 2-cup liquid measure; add water to reach 1 3/4 cups liquid. Pour into a saucepan. Reserve pineapple chunks.
• Add rice, ginger, and salt to the saucepan and bring to a boil. Reduce heat to a simmer and cover; cook until rice is tender and the majority of the liquid is absorbed, 18 to 20 minutes.
• Add pineapple chunks and green onions; fluff with a fork to mix.

EASY PINEAPPLE-GINGER GLAZE

Steps:

• In small bowl, mix all ingredients with whisk until well blended.
• Brush glaze over ham during last 45 minutes of baking.

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.