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
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 :
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.
POMEGRANATE-GINGER MUFFINS
Mmmm...haven't tried this yet. Sounds good. Next time pomegranates are on sale, this is my #1 priority!(or 24 mini, 6 jumbo)
Provided by Roosie
Categories Quick Breads
Time 20m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 425F.
- Grease 12 muffin tins.
- Mix dry ingredients (sugar, flour, baking powder, salt) in a large bowl.
- Mix wet ingredients (milk, egg, oil/butter, lemon zest) in a medium bowl.
- Make a"well" in your dry ingredients and pour in your wet ingredients until just mixed.
- Overmixing will make your muffins tough.
- You may want to undermix it a bit and finish your mixing with the next step when you add the pomegranate/ginger.
- Fold in pomegranate seeds and ginger.
- Spoon into greased muffin tins.
- Sprinkle tops with sugar, which will caramelize in the oven and make a lovely sugary top.
- Bake for 10-15 minutes until puffed and golden and a toothpick inserted into the center of a muffin comes out clean.
- Let cool for 5-10 minutes in the tin, then remove and cool on a cookie rack, or serve.
- You may use mini-muffin tins or jumbo muffin tins, but the cook time will vary.
- Muffins tend to need to be watched carefully, regardless.
- Another possibility might be to mix some powdered ginger (a small amount, it is strong) with your sugar topping.
POM GINGER MUFFINS
Steps:
- 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Preheat oven to 400 F. Generously grease 12 muffin cups. 3. In a bowl, mix flour, sugar, baking powder and salt. Stir in ginger, orange peel and pomegranate arils. Make a well in the center. 4. In a measuring cup, whisk together milk, egg and cooled butter. Pour liquid into well. Stir just until batter is moistened and ingredients are evenly mixed. 5. Spoon batter into 12 prepared muffin cups. Sprinkle tops with sugar. 6. Bake in preheated oven for 15 to 20 minutes or until lightly browned. Let muffins cool in pan for 10 minutes before removing. Nutrients Per Serving (1 muffin): 221 calories, 6.4g fat, 33.6mg cholesterol, 219.9mg sodium, 38g carbohydrate, 0.7g fiber, 3.5g protein
GINGER POM
This drink started off as my non-alcoholic alternative for teetotallers (though obviously without the liqueur) and I still do that. But then I came across some pomegranate liqueur and I knew it had a place here. By all means have 2 jugs, 1 with the boozy version, 1 with just juice and dry ginger, but make sure you and other people can easily distinguish between the 2 by putting, say, lime slices in the alcohol-free jug. And in either case, make sure this is good and cold.
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 2m
Yield 1 drink
Number Of Ingredients 3
Steps:
- What can I say? Mix these ingredients together and chill.
GINGER PEAR MUFFINS
This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. -Lorraine Caland, Thunder Bay, Ontario
Provided by Taste of Home
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full. , For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter. , Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 174 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
GINGER & LEMON MUFFINS
A microplane grater (also used for citrus zest and hard cheese) works well for grating ginger. Fresh ginger can be frozen up to 6 months; just break off what you need for a recipe.-Linda Green, Kilauea, Kauai, Hawaii
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 291mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN GINGER MUFFINS
This recipe is from the Brass Lantern Inn in Searsport, Maine. I love the snap of the crystalized ginger
Provided by Aroostook
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- In large bowl, sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- Beat the margarine, granulated sugar, and brown sugar in a medium-sized bowl until light and fluffy.
- Beat in the egg and pumpkin.
- Add the flour mixture alternately with the milk, blending well.
- Fold in the chopped ginger.
- Fill paper-lined or greased muffin pans three fourths full.
- Bake in a preheated 350 degree oven for 25 to 30 minutes.
BRAN-GINGERUM MUFFINS
Very moist, flavorful, high-fiber muffins.
Provided by Robert
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners.
- In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract.
- In a food processor, grind bran flake cereal to a fine powder; this should make about 1 1/4 cups flour. Transfer to a large bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and ground nutmeg. Pour in applesauce mixture, and mix thoroughly. Spoon mixture into prepared muffin cups, filling until level with the top of the muffin cups.
- Bake in preheated oven 26 to 30 minutes, or until muffins test done with a toothpick. Remove muffins from pan, and cool on wire racks.
Nutrition Facts : Calories 136.4 calories, Carbohydrate 25.3 g, Cholesterol 14.9 mg, Fat 3.1 g, Fiber 4.8 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 166.8 mg, Sugar 7 g
SNAPPY GINGER MUFFINS
Meet the Cook: To tell the truth, I cook out of necessity but enjoy myself when I bake! I make these for school lunches and my husband to take with him to work. They are nice to serve for breakfast besides. Our children are 9 and 5. While we don't farm, our home's out in the country and we do have a pony here. -Marlene Falsetti, Lowbanks, Ontario
Provided by Taste of Home
Time 30m
Yield about 20 standard-size muffins.
Number Of Ingredients 11
Steps:
- In a bowl, beat the oil and sugars. Beat in molasses and egg. Combine the flour, baking soda, cinnamon, ginger and salt; stir into molasses mixture alternately with water. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 184 calories, Fat 6g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 164mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
GINGER MOLASSES MUFFINS
A closely related muffin that resembles the bran muffin with a subtle taste of ginger to spice up things a little bit more than usual. A very good muffin for those early morning coffee breaks or for breakfast on the go when you are in a hurry.
Provided by Slocan cook
Categories Breakfast
Time 35m
Yield 12 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
- Combine all of the dry ingredients in a medium size mixing bowl and set aside.
- Beat eggs, oil, molasses and milk in a large mixing bowl with an electric hand mixer on slow speed.
- Pour the dry ingredients into the wet and combine well until glossy and smooth.
- Add the ginger and just stir until incorporated into the batter.
- Pour batter evenly into greased muffin cups and fill 2/3 full.
- Bake for 20 minutes or until nicely browned.
- Remove from oven and set aside for 10 minutes before removing from container. Let cool on wire rack.
- Enjoy with a spot of butter on the side.
Nutrition Facts : Calories 104.7, Fat 3, SaturatedFat 0.5, Cholesterol 16.6, Sodium 76.1, Carbohydrate 18.1, Fiber 0.3, Sugar 10.2, Protein 1.6
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.
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