LEMON-FILLED GINGERBREAD MUFFINS
Honest Abe rarely spoke about food in his speeches. But in one of his famous debates with Stephen Douglas, Lincoln told a story from his childhood about sharing gingerbread men with a friend. The tale charmed his audience -these gingerbread muffins will charm you, too. -Suzette Jury, Keene, California
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk flour, ginger, baking soda, salt and allspice; add to creamed mixture alternately with water, beating after each addition just until combined. (Batter may appear curdled.), Fill paper-lined muffin cups one-fourth full. In a small bowl, beat filling ingredients until blended. Drop filling by rounded teaspoonfuls into center of each muffin; cover with remaining batter., Bake until a toothpick inserted in the muffin portion comes out clean, 14-18 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 188 calories, Fat 8g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 207mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.
GINGERBREAD CAKE WITH LEMON GLAZE
If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and lightly flour a 9-inch square baking pan.
- Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
- Stir sugar, molasses, oil, and egg into flour mixture until just combined.
- Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
- Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
- Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
- Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g
GINGERBREAD MUFFINS WITH LEMON GLAZE
Serve these tender gingerbread muffins with whipped cream for snacktime or dessert. From Bon Appetit
Provided by Bev I Am
Categories Quick Breads
Time 45m
Yield 16 muffins
Number Of Ingredients 14
Steps:
- For gingerbread muffins: Preheat oven to 350°F.
- Lightly butter 16 standard (1/3-cup) muffin cups.
- Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
- Using electric mixer, beat unsalted butter and sugar in large bowl to blend.
- Add large eggs and beat to blend.
- Beat in light molasses.
- Add half of dry ingredients, beating until blended.
- Beat in remaining dry ingredients.
- Gradually add 1 1/3 cups cold water and beat until incorporated.
- Divide batter equally among 16 prepared muffin cups.
- Bake gingerbread until tester inserted into center comes out clean, about 25 minutes.
- Transfer to rack and cool 10 minutes.
- Remove muffins from pan and place on rack over sheet of foil.
- For lemon glaze: Whisk powdered sugar and lemon juice in small bowl until smooth.
- Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
- Serve muffins warm with whipped cream, if desired, or at room temperature.
GINGERBREAD MUFFINS
An easy-to-make delightful treat! Irresistible and divine with tea, these gingerbread muffins will fill your kitchen with the smell of the holidays. Passed down to me from my mother-in-law. My husband grew up on these muffins and still loves them!
Provided by Melissa Kosswig
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
- Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 26.6 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 210.4 mg, Sugar 13.1 g
MOIST GINGERBREAD CAKE WITH LEMON GLAZE
This dark, deeply moist, gingered beauty was created by Karen DeMasco, the pastry chef at Locanda Verde in New York. Beer and coffee add complexity, and the tangy lemon glaze counters the sweetness.
Provided by Florence Fabricant
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
- In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
- Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
- Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
- Place confectioners' sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.
Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 96 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 68 grams, TransFat 0 grams
GINGERBREAD MUFFINS
Make up this batter and keep it in the refrigerator for up to 2 weeks to bake as you need muffins. These are excellent and so easy.
Provided by Marie
Categories Quick Breads
Time 35m
Yield 36 muffins
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl and refrigerate until ready to use.
- Bake in paper lined muffin tins at 350 degrees for 20 to 25 minutes.
- Batter will keep for 2 weeks in refrigerator.
Nutrition Facts : Calories 146.8, Fat 5.7, SaturatedFat 3.4, Cholesterol 29.1, Sodium 161.4, Carbohydrate 22.5, Fiber 0.4, Sugar 11.2, Protein 1.9
GLAZED LEMON BLUEBERRY MUFFINS
Bursting with berries and drizzled with a light lemony glaze, these muffins are moist, tender and truly something special. This is one recipe you simply must try for family and friends. -Kathy Harding, Richmond, Missouri
Provided by Taste of Home
Time 55m
Yield 11 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in milk, lemon juice and zest. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries., Fill paper-lined regular-size muffin cups three-fourths full. Bake 25-30 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar, lemon juice, butter and vanilla; drizzle over warm muffins. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 327 calories, Fat 10g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 166mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
More about "gingerbread muffins with lemon glaze recipes"
EASY GINGERBREAD MUFFINS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (4)Total Time 35 minsCategory Breakfast, SnackCalories 277 per serving
- Preheat your oven to 350° F Grease or line 12 muffin cups. (I used paper liners, but the muffins didn't stick at all to them, so I suspect you'd have no trouble with just greasing the pans).
- Add the wet ingredients to the dry and mix with a rubber spatula just until combined. Don’t over-mix.
GINGERBREAD MUFFINS RECIPE WITH LEMON GLAZE - SMART …
From smartsavvyliving.com
Reviews 6Calories 357 per servingCategory Recipes
- Preheat oven to 425°F. Grease a 12-cup muffin tin or use cupcake liners. I using a baking spray.
- Place 3/4 cup molasses and 1/2 cup butter in a medium-sized microwave-safe bowl and microwave on high for 1 - 1.5 minutes until butter can be completely stirred into the molasses. Set aside while preparing the rest of the ingredients.
- In a large mixing bowl whisk together the 3 cups flour, 1.5 teaspoons baking soda, 1/4 teaspoon salt, 1.5 teaspoons cinnamon, 1.25 teaspoons ginger, 1/2 teaspoon cloves, and pinch of ground pepper together until thoroughly combined. Stir in the 1/4 cup chopped candied ginger, making sure the pieces aren't sticking together.
- Whisk the large egg, 1/2 cup sour cream, 1/2 cup milk, and 1/4 teaspoon vanilla extract into the butter and molasses mixture until well combined.
GINGERBREAD WITH LEMON GLAZE RECIPE - THE SPRUCE EATS
From thespruceeats.com
GINGERBREAD MUFFINS • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
PUMPKIN GINGERBREAD MUFFINS WITH LEMON GLAZE
From onceuponapumpkinrd.com
GINGERBREAD MUFFINS WITH LEMON GLAZE – SUPER MOIST AND TASTY
From msn.com
GINGERBREAD MUFFINS WITH LEMON GLAZE: INDULGE THIS AUTUMN
From thesouthafrican.com
GINGERBREAD MUFFINS WITH LEMON GLAZE - SUPER MOIST AND …
From thesouthafrican.com
LEMON GINGER MUFFINS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GINGERBREAD MUFFINS WITH LEMON GLAZE RECIPE - FOOD.COM
From aanggrek.uk.to
GINGERBREAD PUMPKIN COOKIES WITH LEMON GLAZE HANIELAS RECIPES
From bahaga.churchrez.org
GINGERBREAD MUFFINS WITH LEMON GLAZE RECIPE | RECIPES.NET
From recipes.net
GINGERBREAD MUFFINS WITH LEMON GLAZE - SALLY'S BAKING ADDICTION 3
From mastercook.com
GINGERBREAD MUFFIN RECIPE WITH LEMON GLAZE — SUGAR & CLOTH
From sugarandcloth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #healthy #breads #oven #muffins #dietary #quick-breads #equipment #number-of-servings
You'll also love