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.
CHOCOLATE GINGER SPICE MUFFINS
This is an exotic treat for me. My uncles who are diabetic also enjoy these and their doctor never complains. I simply love makin them for christmas. It's a standard hershey's recipe. So i usually use hershey's special dark cocoa....
Provided by Bhavna
Categories Dessert
Time 45m
Yield 30 muffins, 15 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Line muffin cups (2 1/2 inches in diameter) with paper bake cups.
- Combine flour, cocoa, salt, baking powder and set aside.
- Stir together hot water, brown sugar, ginger, cinnamon, nutmeg, cloves, apple sauce, canola oil and eggs in a large bowl. Add dry ingredients, stirring until just moistened. Stir in chocolate pieces. Fill muffin cups about 1/2-full with this batter.
- Bake 20 to 25 mins or until wooden tooth pick inserted in the center comes out clean.
- Cool in pan for 10 mins, remove to wire rack and cool completely.
Nutrition Facts : Calories 216.2, Fat 4.8, SaturatedFat 0.5, Cholesterol 28.2, Sodium 189.6, Carbohydrate 41, Fiber 1.8, Sugar 19.7, Protein 3.5
GINGER SPICE MUFFIN MIX
from The Perfect Mix by Diane Phillips. For gift giving. Mix dry ingredients and store in airtight container. Decorate for the holiday/birthday/special occasion. Attach gift tag with baking instructions.
Provided by maryannatwork
Categories Quick Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Mix dry ingredients (first 10 ingredients) in a medium bowl.
- Store mixture in airtight container. [This is the muffin mix.].
- Prepare a gift card with the following instructions:.
- Preheat oven to 400°F and grease 12 muffin tins.
- In a large bowl, combine the muffin mix with the butter, egg, vanilla, and milk.
- Stir the mixture until the ingredients are blended. Do not over mix. The batter will be lumpy.
- Fill muffin tins 2/3 full and bake for 15 minutes.
Nutrition Facts : Calories 139, Fat 5.2, SaturatedFat 3.1, Cholesterol 28.5, Sodium 291, Carbohydrate 19.8, Fiber 0.7, Sugar 4.5, Protein 3.1
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