GINGERBREAD MUFFINS
Make and share this Gingerbread Muffins recipe from Food.com.
Provided by Leahjoy
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350 degrees.
- Grease muffin tins or line muffin tin with muffin cups.
- Stir flour cinnamon, ginger, baking powder, baking soda and set aside.
- Beat margrine on medium speed for 30 seconds.
- Add brown sugar, beat until fluffy.
- Add egg beat until well combined.
- In a small bowl combine boiling water and molasses add to brown sugar mix beating until well combined.
- Add flour mixture, beating until combined.
- spoon batter into prepared muffin tins, fill 2/3 full.
- Bake 9 minutes or until wooden pick comes out clean.
- Cool muffins in pan for 5 minutes.
Nutrition Facts : Calories 159, Fat 5.6, SaturatedFat 1, Cholesterol 17.6, Sodium 138.9, Carbohydrate 25.2, Fiber 0.5, Sugar 11.1, Protein 2.2
SPICED CARROT OATMEAL MUFFINS
Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They're like a hug in a muffin wrapper!
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
- In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
- In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
- Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
- Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
- Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
- Allow to cool for about 10 minutes before removing from the muffin tin.
- Serve plain or with butter (or vegan butter) if desired.
- Store in an airtight container at room temperature for 2 - 3 days or freeze.
Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Sugar 16 g, Sodium 275 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 3 g, Protein 4 g, Cholesterol 16 mg
CARROT GINGERBREAD MUFFINS
Make and share this Carrot Gingerbread Muffins recipe from Food.com.
Provided by Chef mariajane
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 17
Steps:
- In small bowl, sprinkle 2 teaspoons water over raisins. Cover and microwave on high for 20 seconds; stir and set aside to cool.
- In bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
- In large bowl, beat butter with brown and granulated sugars, until light, about 1 minute. Beat in molasses and vanilla; beat in eggs, one at a time. Stir in flour mixture; stir in yogurt until combined. Fold in carrots and raisins just until combined. Spoon into paper-lined or greased muffin cups.
- Bake in 350F oven until cake tester inserted in center comes out clean, about 25 minutes. Transfer to rack; let cool.
Nutrition Facts : Calories 275.5, Fat 9.4, SaturatedFat 5.5, Cholesterol 57.6, Sodium 302.3, Carbohydrate 44.4, Fiber 1.7, Sugar 22.2, Protein 4.5
GOOD MORNING MUFFINS
Provided by Ree Drummond : Food Network
Time 30m
Yield 24 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- For the muffin batter: Sift together the flour, granulated sugar and baking powder. Place the flour mixture in a mixing bowl. Use a pastry cutter to mix in the butter and shortening.
- Mix the marmalade, orange juice and vanilla in a small bowl. Pour the marmalade mixture into the flour mixture. Pour the eggs into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
- For the topping: Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.
- Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle 1/2 teaspoon wheat germ over the top for extra crunch if desired.
- Bake until done, 20 to 22 minutes. Remove the muffins from the pan and cool on a wire rack. Eat warm 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
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THE BEST HEALTHY GINGERBREAD MUFFINS
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4.9/5 (53)Calories 135 per servingCategory Breakfast, Healthy, Muffins, Snack
- Preheat oven to 350 degrees F. Line a muffin tin with muffin liners; spray the inside of the liners with nonstick cooking spray to ensure the muffins do not stick.
- In a large bowl, whisk together flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
- In a separate bowl, add maple syrup, molasses, egg, vanilla, yogurt and almond milk. Whisk together until smooth and well combined. Add dry ingredients and mix until just combined. Fold in the melted coconut oil (we do this last so that it doesn't harden when mixed with other wet, cold ingredients.)
- Divide batter evenly between muffin liners, filling about 1/2 of the way full. Sprinkle with a little coarse sugar or regular sugar (this will create a beautiful muffin and a delicious crunch on the outside). Bake muffins for 18-22 minutes until a tester comes out clean or with just a few crumbs attached. Makes 12 muffins. Enjoy with a cup of coffee!
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4.4/5 (8)Calories 260 per servingTotal Time 43 mins
- Preheat the oven to 400°F. Lightly grease (or line with papers, and grease the papers) a 12-cup muffin pan., In a medium-sized bowl, whisk together the dry ingredients, including the ginger., In a small bowl, whisk together the eggs, buttermilk, and oil, and stir into the dry ingredients.
- Allow the muffins to rest for 10 minutes before baking., Bake the muffins for 20 to 23 minutes, or until a toothpick inserted in the center of one comes out clean., Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring to a rack to cool completely., Store, covered, at room temperature for 3 days, or freeze for up to a month.
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