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
POMEGRANATE-GINGER MUFFINS
Mmmm...haven't tried this yet. Sounds good. Next time pomegranates are on sale, this is my #1 priority!(or 24 mini, 6 jumbo)
Provided by Roosie
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 425F.
- Grease 12 muffin tins.
- Mix dry ingredients (sugar, flour, baking powder, salt) in a large bowl.
- Mix wet ingredients (milk, egg, oil/butter, lemon zest) in a medium bowl.
- Make a"well" in your dry ingredients and pour in your wet ingredients until just mixed.
- Overmixing will make your muffins tough.
- You may want to undermix it a bit and finish your mixing with the next step when you add the pomegranate/ginger.
- Fold in pomegranate seeds and ginger.
- Spoon into greased muffin tins.
- Sprinkle tops with sugar, which will caramelize in the oven and make a lovely sugary top.
- Bake for 10-15 minutes until puffed and golden and a toothpick inserted into the center of a muffin comes out clean.
- Let cool for 5-10 minutes in the tin, then remove and cool on a cookie rack, or serve.
- You may use mini-muffin tins or jumbo muffin tins, but the cook time will vary.
- Muffins tend to need to be watched carefully, regardless.
- Another possibility might be to mix some powdered ginger (a small amount, it is strong) with your sugar topping.
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.
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 :
HIGH-FIBER POMEGRANATE-OATMEAL MUFFINS
I adapted an old recipe my grandmother used to make by switching to white whole wheat flour, adding flax, and using agave nectar instead of sugar. This makes a fantastic high-fiber, moist, low-glycemic breakfast treat that my 2 toddlers love. Hope you enjoy!
Provided by jessicafnp
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 12-cup muffin tins or line 18 cups with paper liners.
- Combine white whole wheat flour, oats, cinnamon, salt, baking soda, baking powder, and ground ginger together in a bowl. Set aside.
- Beat eggs in a large bowl and add oil and agave nectar. Add pomegranate seeds, flaxseed meal, and vanilla extract. Slowly add flour mixture to the egg mixture until mixed well. Spoon batter into 18 cups of a muffin tin.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 31.5 g, Cholesterol 31 mg, Fat 11.3 g, Fiber 3.8 g, Protein 3.8 g, SaturatedFat 1 g, Sodium 225.7 mg, Sugar 16.8 g
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.
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.
LEMON GINGER MUFFINS
Make and share this Lemon Ginger Muffins recipe from Food.com.
Provided by spatchcock
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Combine the sugar, ginger, and lemon zest in an electric food processor and process until the ginger and zest are finely ground.
- Add the butter and process until creamy and smooth.
- Add the eggs, process, scrape down the sides of the bowl, and process again until smooth.
- Transfer to a mixing bowl and stir in the buttermilk and the flour mixture.
- Pour into greased and floured muffin pans and bake in a preheated 400F oven for 20 to 25 minutes.
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- In a bowl, mix flour, 2/3 cup sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.
- In a measuring cup, blend milk, egg, and 1/4 cup butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy.
- Spoon batter into 12 (2 1/2-in.-wide) or 24 (1 3/4-in.-wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1 to 2 teaspoons sugar.
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- In a bowl, mix flour, 2/3 cup sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.
- In a measuring cup, blend milk, egg, and 1/4 cup butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy.
- Spoon batter into 12 (2 1/2-in.-wide) or 24 (1 3/4-in.-wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1 to 2 teaspoons sugar.
- Bake in a 425° oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. Remove muffins from pan at once. Serve hot or set on a rack and serve warm or cool.
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