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 ORANGE MUFFINS
Make and share this Ginger Orange Muffins recipe from Food.com.
Provided by Norahs Girl
Categories Quick Breads
Time 23m
Yield 12 Muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Combine flour, baking powder, soda, and salt.
- Finely grate zest from orange to make 2 tsp.
- Peel orange, discarding rind and white pith.
- Finely chop orange, removing seeds; set aside.
- With electric mixer, beat butter and sugar until light and fluffy.
- Beat in egg.
- Stir in reserved orange and zest.
- Beat in reserved flour mixture alternately with orange juice, ending with flour.
- Fold in ginger.
- Divide batter among muffin tin, filling almost to the top.
- Bake 18-20 min.
- or until pick inserted in center comes out clean.
- Remove from pan; cool on wire rack.
- You can add 1/2 cup of raisins to the mix too for a variation.
ORANGE MUFFINS
Steps:
- Combine oil, sugar and eggs. Mix well. Add remaining ingredients. Blend, do not over mix. Pour into greased muffin pan. Bake at 350 degrees for 10 to 15 minutes.
- TIP:
- RED ORANGES
- Use blood oranges in your favorite recipes as you would regular oranges. Taste for sweetness, you may have to add a bit more sugar in some recipes.
WHOLE WHEAT GINGER-ORANGE MUFFINS
Both ground ginger and crystalized ginger give these muffins a double shot of ginger and orange juice as well as orange peel add to the wonderful taste.They smell wonderful as they're baking too! From "Sweet and Savory Muffins" which appeared in a November 1985 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees.
- Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
- Mix first 7 ingredients in large bowl; stir in crystalized ginger and orange peel.
- Whisk butter,sour cream.orange juice and eggs in medium bowl.
- Make well in center of dry ingredients;add butter mixture to well, stir until.
- just blended (batter will be lumpy).
- Spoon batter into prepared cups,filling each 3/4 full.
- Bake until muffins are golden brown and tester inserted in center comes out clean, 20 to 25 minutes.
- Cool 5 minutes, turn out of pan.
- Serve warm or at room temperature.
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 :
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.
ORANGE GINGERBREAD MUFFINS
Treat your guests to these warm orange gingerbread muffins made using Bisquick Heart Smart® mix.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, stir together Bisquick mix, 3 tablespoons plus 1 1/2 teaspoons of the cinnamon-sugar and the ginger; make well in center of mixture. In small bowl, mix milk, molasses, egg and orange peel with whisk. Add to dry ingredients, stirring just until moistened. Divide batter evenly among muffin cups, filling half full; sprinkle remaining 1 1/2 teaspoons cinnamon-sugar over batter.
- Bake 12 minutes. Immediately remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 120, Carbohydrate 23 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 10 g, TransFat 0 g
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- In a large mixing bowl, combine whole wheat flour, all-purpose flour, salt, baking powder, baking soda and nutmeg; mix well and set aside.
- Using an electric mixer, cream butter with sugar in a large bowl. Add carrots, ginger, orange zest and juice; mix until combined. Add eggs, one at a time, beating after each addition. Add sour cream and blend. Add flour mixture; mix until well combined but do not over-beat.
- Pour batter into prepared muffin holes almost to the top. Bake until a toothpick inserted in center of a muffin comes out clean, about 20 to 25 minutes. Serve warm or cooled. Yields 1 muffin per serving.
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