Apple Ginger Currant Muffins Food

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APPLE GINGER MUFFINS



Apple Ginger Muffins image

Make and share this Apple Ginger Muffins recipe from Food.com.

Provided by Dancer

Categories     Quick Breads

Time 33m

Yield 12 serving(s)

Number Of Ingredients 13

1/4 cup golden raisin
1/2 cup orange juice
2 tablespoons minced crystallized ginger
1 teaspoon cinnamon
1/2 cup grated apple
1/2 cup mashed banana
1/3 cup frozen orange juice concentrate
1 tablespoon lemon juice
1/2 cup milk or 1/2 cup non-dairy milk substitute
1 egg (or equivalent egg substitute)
1 1/2 cups whole wheat flour
1/2 cup soy flour
1 tablespoon baking powder

Steps:

  • Combine raisins, orange juice, crystallized ginger, cinnamon, apple, banana, orange juice concentrate, and lemon juice in a large bowl.
  • Let sit at least 1 hour.
  • Add milk and egg.
  • Combine whole wheat and soy flours and baking powder.
  • Add to liquid mixture.
  • Fill muffin tins 2/3 full.
  • Bake at 375 degrees for 15-18 minutes.

RED CURRANT MUFFINS



Red Currant Muffins image

Currants hold up so nicely baked into these yummy, golden cake-like muffins. The berries add tartness to the sweet mixture. These are great for breakfast, brunch or a snack.-Jane Larter, Hallock, Minnesota

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

1/2 cup butter, softened
1/2 cup sugar
2 large eggs
1 teaspoon grated orange zest
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup red currants
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and orange zest. Combine the flour, baking powder and salt; add to the creamed mixture just until blended. Fold in currants. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Dust with confectioners' sugar. Serve warm.

Nutrition Facts :

APPLE, CARROT, AND GINGER MUFFINS



Apple, Carrot, and Ginger Muffins image

A good-for-you carrot and apple muffin that provides a hefty hit of ginger.

Provided by Kim

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 50m

Yield 16

Number Of Ingredients 19

cooking spray
1 ¼ cups whole wheat flour
1 cup rolled oats
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup pure maple syrup
½ cup Greek yogurt
⅓ cup unsweetened applesauce
2 eggs
1 ½ teaspoons vanilla extract
2 cups finely shredded carrots
1 cup shredded apple
½ cup finely chopped crystallized ginger
½ cup raisins
½ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
  • Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
  • Divide batter evenly between 16 prepared muffin cups, filling each to the top.
  • Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 156.1 calories, Carbohydrate 27.2 g, Cholesterol 24.7 mg, Fat 4.3 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 0.8 g, Sodium 264.4 mg, Sugar 12.2 g

BRAN AND CURRANT MUFFINS



Bran and Currant Muffins image

Make and share this Bran and Currant Muffins recipe from Food.com.

Provided by keeney

Categories     Breads

Time 50m

Yield 9 serving(s)

Number Of Ingredients 12

3 tablespoons vegetable oil
1 cup unprocessed wheat bran
1/2 cup prune juice
1/2 cup plain nonfat yogurt
1/2 cup currants
3 tablespoons unsulphured molasses
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Heat oven to 400. Lightly oil nine standard size muffin cups, or line them with paper liners.
  • Combine wheat bran, prune juice, yogurt, currants, molasses, oil, egg, and vanilla in a large mixing bowl. Let stand for 10 minutes.
  • Whisk together flour, baking powder, baking soda, and salt in a small bowl. Stir dry ingredients into the bran mixture just until dry ingredients are moistened. DO NOT OVERMIX.
  • Spoon batter into muffin cup, filling each about 3/4 full. Bake in the centre of the oven for 20 minutes.
  • Turn muffins out of pan, and let them cool on a rack.
  • Per serving: 187 calories, 7 g. fat, 24 mg. cholesterol, 26 g carbohydrate, 200 mg. sodium, 7 g protein, 6 g. dietary fibre.

Nutrition Facts : Calories 173.3, Fat 5.5, SaturatedFat 0.8, Cholesterol 23.8, Sodium 261.8, Carbohydrate 29.4, Fiber 3.8, Sugar 12.6, Protein 4.3

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