Ginger Raisin Muffins Recipes

RAISIN GINGERBREAD MUFFINS

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and molasses. Combine 2 cups flour, baking soda, ginger, allspice and cinnamon; add to creamed mixture just until moistened. Toss the raisins with the remaining flour; stir into batter., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

GINGER RAISIN MUFFINS

Steps:

• Cream together margarine, salt and molasses in a large mixing bowl.
• In a separate bowl, combine dry ingredients and raisins.
• Mix together milk and eggs in another bowl.
• Add dry ingredients to creamed mixture alternately with milk mixture.
• Place in well-greased muffin tins.
• Bake at 400 F for 20 minutes.

CINNAMON RAISIN MUFFINS

Steps:

• 1.Preheat oven to 400 degrees F (200 degrees C).
• 2.Stir together the flour, baking powder, salt, cinnamon and sugar and raisins in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
• 3. If you're making mini muffins, bake it for at least 12 minutes. If making large muffins, bake it for at least 20-25 minutes.

RAISIN-PECAN GINGER MUFFINS

Steps:

• Add the first 4 ingredients to a bowl; stir to combine.
• Add the butter and molassess to a saucepan; cook and stir over medium until butter melts; remove from heat.
• Make a well in the center of the flour mixture; add molassess-butter mixture, buttermilk, and egg.
• Stir just until mixture is moistened (do not overmix).
• Add in pecans and raisins; gently fold to combine.
• Spoon mixture into greased muffin cups, filling 3/4 full.
• Bake at 325° for 18 minutes or until done.
• Serve warm with honey and/or butter.