Gingerbread Muffins With Raisins Recipes

HONEY GINGERBREAD MUFFINS WITH RAISINS

Steps:

• Beat together first 5 ingredients until blended. Stir together remaining ingredients and add, all at once, beating until blended. Do not overbeat. Divide batter between 18 paper lined muffin cups and bake in a 350 oven for about 25 minutes or until a cake tester inserted in center comes out clean. Allow to cool for 10 minutes and then remove from pans and continue cooking on rack. Makes 18 muffins Source: Renny Darling

BAKERY STYLE GINGERBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Spray a muffin tin with non-stick cooking spray or line with cupcake liners.
• In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
• In a separate bowl, whisk together molasses, milk, melted and cooled butter, eggs, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined.
• Divide batter into 12 muffin cups. Depending on the size of your muffin tin, each cup will be 3/4 full to completely full. Sprinkle with optional coarse sugar.
• Bake for 8 minutes. Leaving muffins in oven, reduce heat to 350. Bake for an additional 8-10 minutes or until toothpick inserted in the center comes out mostly clean. Ovens can vary a lot in temperature, so using a toothpick is the easiest way to tell when the muffins are done.
• Remove to a wire rack to cool. Store in an airtight container.

GINGERBREAD MUFFINS

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.

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.

GINGERBREAD MUFFINS WITH RAISINS

Steps:

• 1. Stir together flour, baking powder, baking soda, salt and spices. Set aside.2. In large mixing bowl, combine KELLOGG'S SPECIAL K cereal, sugar, milk, egg whites, oil, molasses and raisins. Mix well. Add dry ingredients, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch mufifn-pan cups coated with cooking spray.3. Bake at 400°F for 16 minutes or until lightly browned. Serve warm.