GINGERBREAD MUFFINS
Steps:
- Preheat oven to 400° F. Line a standard muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, salt, cocoa and spices. Set aside
- In a medium bowl, whisk together melted butter, brown sugar, egg, sour cream, milk and molasses until well combined. Pour wet ingredients over dry ingredients and mix just until combined.
- Use an ice cream scoop to transfer batter to prepared muffin tin. Sprinkle coare sugar on top of muffins if desired. Bake at 400 F for 16 to 18 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a couple minutes before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 282 kcal, Carbohydrate 46 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 37 mg, Sodium 214 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 3 g
BUTTERNUT SQUASH, COCONUT, AND GINGER MUFFINS
Like the best possible Morning Glory muffins, but with grated butternut squash instead of carrot.
Provided by Anna Stockwell
Categories Bon Appétit Breakfast Muffin Fall Squash Coconut Ginger Bake Buttermilk Pecan Kid-Friendly Small Plates
Yield Makes 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and 2/3 cup brown sugar in a medium bowl. Whisk flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Mix egg mixture into dry ingredients with a wooden spoon or rubber spatula until just combined. Mix in squash, coconut, and pecans.
- Divide batter among muffin cups, filling to the brim (about 1/2 cup batter per muffin). Sprinkle remaining 2 Tbsp. brown sugar on top.
- Bake muffins, rotating pan halfway through, until golden brown and a tester inserted into the center comes out clean, 30-32 minutes. Let cool in pan 5 minutes, then transfer muffins to a wire rack and let cool completely.
- Do Ahead
- Muffins can be made 3 days ahead. Store airtight at room temperature, or freeze up to 2 months.
CHOCOLATE GINGER SPICE MUFFINS
This is an exotic treat for me. My uncles who are diabetic also enjoy these and their doctor never complains. I simply love makin them for christmas. It's a standard hershey's recipe. So i usually use hershey's special dark cocoa....
Provided by Bhavna
Categories Dessert
Time 45m
Yield 30 muffins, 15 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Line muffin cups (2 1/2 inches in diameter) with paper bake cups.
- Combine flour, cocoa, salt, baking powder and set aside.
- Stir together hot water, brown sugar, ginger, cinnamon, nutmeg, cloves, apple sauce, canola oil and eggs in a large bowl. Add dry ingredients, stirring until just moistened. Stir in chocolate pieces. Fill muffin cups about 1/2-full with this batter.
- Bake 20 to 25 mins or until wooden tooth pick inserted in the center comes out clean.
- Cool in pan for 10 mins, remove to wire rack and cool completely.
Nutrition Facts : Calories 216.2, Fat 4.8, SaturatedFat 0.5, Cholesterol 28.2, Sodium 189.6, Carbohydrate 41, Fiber 1.8, Sugar 19.7, Protein 3.5
GINGER SPICED HOT COCOA
Steps:
- In a small saucepan heat the milk and ginger over a medium-low heat until scalding, about 4 minutes. While the milk is warming, put cocoa powder and sugar into a mug. Add the water to the mug and stir until the mixture has the consistency of a paste. Remove the ginger from the warmed milk. Add the chocolate mixture to the milk and whisk until slightly frothy. Pour the hot chocolate into the mug and top with chocolate shavings.
Nutrition Facts : Calories 164 calorie, Fat 4 grams, SaturatedFat 2 grams, Carbohydrate 24 grams, Fiber 1 grams, Protein 9 grams
COCOA GINGER SPICE MUFFINS
These muffins seem like a twist on your usual sticky-sweet chocolate muffins. I haven't tried them yet, but I will soon because I love spicy chocolate recipes. I found this one on the Hershey's website.
Provided by heatherhopecs
Categories Quick Breads
Time 50m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F; line muffin cups (2-1/2 inches in diameter) with paper bake cups.
- Combine flour, cocoa, salt, baking powder and baking soda in medium bowl; set aside. Stir together hot water, molasses, brown sugar, ginger, cinnamon, nutmeg, cloves, melted butter and eggs in large bowl. Add dry ingredients, stirring just until moistened. Stir in chocolate chips. Fill muffin cups about 2/3 full with batter.
- Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack. Cool completely.
Nutrition Facts : Calories 198.9, Fat 7.7, SaturatedFat 4.5, Cholesterol 27.8, Sodium 146.9, Carbohydrate 32.3, Fiber 1.4, Sugar 18, Protein 2.5
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FLUFFY GINGERBREAD MUFFINS - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
5/5 (2)Total Time 35 minsCategory Breakfast, Dessert, SnackCalories 203 per serving
- Preheat the oven to 375 F/190 C/ gas mark 5 and lightly grease a 12-hole muffin pan or line with paper cases. In a bowl combine the flours, sugars, baking powder, spices, cocoa and pinch of salt. Whisk together until thoroughly combined. Stir in the dried fruit.
- In another bowl whisk together the eggs, milk, oil and vanilla until well combined. Pour the egg mixture into the flour mixture and stir just to combine. Do not overstir.
- Spoon the batter into the muffin cases and bake in the centre of the oven for 26-28 minutes. Remove from the oven and set aside for 5 minutes then transfer onto a rack.
- In the meantime prepare the icing. Combine the icing sugar with the lemon juice and stir until smooth. Pour over the muffins (once they’ve cooled a little). Enjoy!
CHOCOLATE SPICED MUFFINS RECIPE | HERSHEYLAND
From hersheyland.com
Servings 24Total Time 1 hr 15 mins
- Combine flour, cocoa, baking powder, baking soda and salt in medium bowl; set aside. Stir together molasses, hot water, melted butter, brown sugar, cinnamon, ginger, cloves and nutmeg in large bowl. Add eggs, stirring until blended. Stir in dry ingredients, stirring just until moistened. Stir in chocolate chips. Fill each muffin cup about 2/3 full with batter.
- Bake 20 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool in pan 10 minutes; remove to wire rack. Cool completely or serve while slightly warm. Sprinkle with powdered sugar, if desired.
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