Ginger Molasses Muffins Recipes

MOLASSES SPICE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners, or generously grease with cooking spray.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the molasses. Combine the whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, and powdered buttermilk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups.
• Bake for 20 to 25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks.

GINGER MOLASSES MUFFINS

Steps:

• Preheat Oven to 400°F.
• In a mixing bowl, combine the all purpose flour, baking powder, sugar, baking soda and ground ginger.
• Add the remaining ingredients mixing well after each addition.
• Spoon the batter into greased or paper lined muffin tins. Bake for 15 minutes or until a toothpick comes out clean.

GINGER MUFFINS

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.

OLD-FASHIONED MOLASSES MUFFINS

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat egg, water, oil and molasses. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until muffins test done. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

GINGER MOLASSES MUFFINS

Steps:

• Preheat oven to 400* --
• Lightly grease, spray or line 12 muffin cups with paper liners and set aside.
• Combine flour, brown sugar, ginger, baking powder, baking soda, and cloves in a large bowl, and stir till well blended.
• In a seperate bowl, whisk together the buttermilk, molasses, oil and egg.
• Add to the dry ingredients all at once and fold just until the dry ingredients are evenly moistened.
• Do not overmix.
• Divide the batter evenly amond the muffin cups.
• Bake until the edges begin to pull away from sides and a toothpick inserted in the centers comes out clean -- 20-22 minutes.
• cool on wire rack before removing from pans.

GINGER MOLASSES MUFFINS

Steps:

• Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
• Combine all of the dry ingredients in a medium size mixing bowl and set aside.
• Beat eggs, oil, molasses and milk in a large mixing bowl with an electric hand mixer on slow speed.
• Pour the dry ingredients into the wet and combine well until glossy and smooth.
• Add the ginger and just stir until incorporated into the batter.
• Pour batter evenly into greased muffin cups and fill 2/3 full.
• Bake for 20 minutes or until nicely browned.
• Remove from oven and set aside for 10 minutes before removing from container. Let cool on wire rack.
• Enjoy with a spot of butter on the side.

GINGER MUFFINS

Steps:

• Beat together: Sugar, oil, molasses and eggs.
• Dissolve baking soda in 1/8-cup hot water.
• Mix soda and water with batter.
• Sift 2 cups flour, ginger, allspice, cinnamon and salt into bowl with molasses mixture; mix well.
• Add 1 cup boiling water to batter and mix well. (Batter will be fairly thin like cake batter).
• Grease muffin pans (either regular or mini) or line with paper liners (I like to give them a quick shot of baking spray). Fill muffin cups just a bit more than 3/4 full.
• Bake at 400°F for 8-9 minutes for mini muffins; 12-15 minutes for standard muffins.
• Makes 24 standard muffins.