Rhubarb Ginger Peach Muffins Recipe 45

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RHUBARB GINGER PEACH MUFFINS RECIPE - (4/5)



Rhubarb Ginger Peach Muffins Recipe - (4/5) image

Provided by Vickie

Number Of Ingredients 14

2 C rhubarb, chopped
1 Whole peach Chopped
2 C flour
1/2 C sugar
1/2 C brown sugar
1 tsp. baking soda
2 tsp. baking powder
2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. salt
3/4 C vegetable oil
2 whole eggs
1 C sour milk
2 tsp. vanilla

Steps:

  • Oven--350 mix all wet ingredients. mix all dry ingredient. chop peach and rhubarb into small chunks. mix wet and dry ingredients and fold in fruit. bake for about 20 min.

GINGER PEAR MUFFINS



Ginger Pear Muffins image

Pieces of juicy pear inside and a crispy oat bran mixture on top make this tender muffin recipe good for breakfast or even dessert.

Provided by CJ

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 13

non-stick cooking spray
1 cup all-purpose flour
1 cup quick-cooking rolled oats
3 tablespoons packed brown sugar
1 ½ teaspoons baking powder
¾ teaspoon ground ginger, divided
¼ teaspoon salt
⅔ cup fat-free milk
⅓ cup cooking oil
1 egg, beaten
¾ cup chopped pear
¼ cup chopped walnuts
1 tablespoon oat bran

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray.
  • Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl; form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened; fold in pear and walnuts. Fill prepared muffin cups with batter.
  • Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl; sprinkle over batter.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 19.1 g, Cholesterol 15.8 mg, Fat 8.7 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 1.3 g, Sodium 125.1 mg, Sugar 5.1 g

GINGER RHUBARB MUFFINS



Ginger Rhubarb Muffins image

Make and share this Ginger Rhubarb Muffins recipe from Food.com.

Provided by Charlotte J

Categories     Quick Breads

Time 25m

Yield 12-16 serving(s)

Number Of Ingredients 11

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons crystallized ginger, finely chopped
3/4 cup sugar
1/2 cup milk
1/2 cup sour cream
1/3 cup vegetable oil
1 egg
1 cup rhubarb, finely chopped

Steps:

  • Preheat oven to 400°.
  • In a large bowl, stir together flour, baking powder, baking soda, salt, and crystallized ginger.
  • In a separate bowl, whisk together sugar, milk, sour cream, oil, and egg.
  • Stir in rhubarb.
  • Add to dry ingredients and stir until just blended.
  • Fill each muffin cup 3/4 full with batter.
  • Bake until toothpick comes out clean, approximately 15 minutes. Cool in pan 5 minutes and then remove to cooling rack.

RHUBARB & GINGER MUFFINS



Rhubarb & Ginger Muffins image

Julie Stafford's wonderful muffin recipes revolutionised my baking. She introduced me to apple juice concentrate, which contains only 66% sugar and lots of vitamins, minerals and fibre not found in other sweeteners. You can make your own by boiling down pure apple juice to a syrup-like reduction, but good health food stores should have it. This is my absolute favourite muffin, moist and full of flavour....thanks, Julie!

Provided by catxx

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 9

1 1/2 cups self-rising flour
1/2 cup whole wheat flour
1 teaspoon ground ginger
300 g rhubarb, finely chopped
1/4 cup finely chopped glace ginger
1/2 cup grapeseed oil
1/2 cup apple juice concentrate or 1/2 cup honey
3/4 cup low-fat milk or 3/4 cup low-fat soymilk
3 egg whites or 2 whole eggs

Steps:

  • Preheat oven to 180c (350F).
  • Lightly grease muffin tray or line with paper muffin cases.
  • Sift the flours and spices together in a large bowl.
  • Add the rhubarb and ginger.
  • In another bowl, lightly beat the eggs, then beat in the oil, followed by the apple juice concentrate or honey and the milk.
  • Add the liquid mix to the dry ingredients and stir well.
  • Spoon into muffin tray and bake for 20-25 minutes or until golden.
  • Remove muffins from tray immediately and cool on wire rack, covered with tea towel.

EASY GINGER PEAR MUFFINS



Easy Ginger Pear Muffins image

Quick healthy muffins, great for after-school snacks!

Provided by Share.Harvey

Categories     Desserts     Fruit Dessert Recipes     Pear Dessert Recipes

Time 30m

Yield 12

Number Of Ingredients 10

nonstick cooking spray
2 large eggs, slightly beaten
1 tablespoon cinnamon-flavored applesauce
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 cups peeled and diced pears
1 cup white sugar
½ teaspoon ground ginger

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.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 37.1 g, Cholesterol 31 mg, Fat 1.1 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 234.5 mg, Sugar 19.6 g

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