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.
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 LEMON AND GINGER MUFFINS
Steps:
- Heat oven to 375℉ (190℃). Grease muffin cups or use foil or paper baking cups. Finely chop the ginger. Finely grate the lemon peel so you have 2 tablespoons. In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy. Beat in eggs, one at a time. Add ginger and lemon peel. Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up. Fold flour into ginger mixture one third at a time, alternating with the yogurt. When well blended, scoop into muffin cups. Bake 18 to 20 minutes, or until lightly browned and springy to the touch. While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish. Stir until sugar dissolves. When muffins are baked, remove from oven and let cool 3 to 5 minutes in pan. Remove from pan and dip top and bottom into lemon juice and sugar mixture. Note: If you have a food processor use this method: Peel one lemon with a vegetable peeler. Put ginger, lemon peel, and the 1 cup sugar into the food processor, fitted with a steel blade. Process 1 to 2 minutes, scraping sides once, until lemon peel and ginger are very finely chopped. Add butter; process about 30 seconds until creamy. Add eggs, one at a time, processing briefly after each addition. Scrape mixture into a large bowl; if it looks curdled, don't worry. Add baking soda, yogurt, and flour and continue as above.
Nutrition Facts :
GINGER & WHITE PEACH MUFFIN RECIPE
The oat flour in the recipe lends to the muffin's exceptional flavor and texture. It adds a slight milky & nutty flavor. If you can, try to buy some or make your own (grind old-fashioned oats - not instant - in a spice grinder or food processor until very fine). If need to substitute, replace the oat flour with additional whole wheat flour.Use peaches that are almost ripe but not too soft or else they will start to break apart in the saute pan. Don't forget the muffin mantra - DO NOT OVERMIX when combining the wet and dry ingredients. Adapted from the cookbook Good to the Grain.
Provided by Todd + Diane
Categories Breakfast Dessert Snack
Time 45m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Line or grease muffin tray.
- Make peach topping: Add the butter, honey, and 1 teaspoon of fresh ginger to a medium sauté pan. Heat over medium heat, and bring to a simmer, about 2 minutes, and stir to combine. Add peach slices and carefully toss to coat peaches. Set aside.
- Make batter: In a large bowl, whisk together all of the dry mix ingredients (oat flour-*see head note, all-purpose flour, wheat flour, sugar, brown sugar, baking powder, baking soda, and salt). In a separate bowl, combine all of the wet mix ingredients together (melted butter, milk, sour cream, egg, fresh ginger, and crystalized ginger), whisking until well combined. Gently mix the wet mix into the dry mix, stirring until just combined (small pockets of dry mix are ok to leave).
- Using an ice cream scoop or two large spoons, fill baking tins until slightly mounding. Lay a couple peach slices on each muffin, pressing them slightly into the batter. Spoon the peach topping juices over the peaches.
- Bake for 24-28 minutes, or until golden, peaches caramelized, and a toothpick comes our clean from testing the center of the muffins. Remove from oven.
- While still hot, gently pop each muffin out of the tins and lay them on their side in the cups to allow them to cool. This helps keep the muffins to stay crusty rather than soggy. Muffins can keep for a couple days in an airtight container, but why leave something so tasty sitting around. Enjoy them in their prime, the day they were made!
Nutrition Facts : TransFat 1 g, Calories 294 kcal, Carbohydrate 39 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 33 mg, Sodium 324 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
GINGERBREAD MUFFINS
Provided by Micah A Leal
Time 30m
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F. Line standard size muffin tin with paper liners.
- Make Muffins: In a bowl, whisk together flour, ginger, cinnamon, baking soda, and salt. In a separate large bowl, whisk together melted butter, brown sugar, molasses, vegetable oil, egg, and hot water until smooth. Add liquid mixture to dry mixture and whisk until no dry pockets of flour remain. Divide batter among 10 of the lined muffin cups, filling each about two-thirds full. Bake until the center of the muffins springs back to the touch and a toothpick inserted comes out clean, about 15 minutes. Allow to cool completely before frosting.
- Make Frosting: Beat together cream cheese and butter until smooth, about 1 minute. Add powdered sugar, vanilla, and cinnamon and mix on low until combined. Increase speed to medium high and beat until lightened and fluffy. Transfer Frosting to a piping bag with a star tip and pipe small swirls in the center of each crater on the top of each muffin.
RASPBERRY GINGER MUFFINS
Leslie's Featured Recipes. The combination of raspberries and fresh ginger makes these muffins irresistible! Unlike most store-bought muffins, these have fewer than 150 calories each. Consider making extra-they won't last long!
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F (190°C). In a large mixing bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt. Set aside. In a separate large mixing bowl, whisk together egg and egg white until frothy, about 30 seconds. Add milk, canola oil, ginger and vanilla, and whisk together. Add wet ingredients to dry ingredients, whisking until all the ingredients are combined (don't over mix). Add raspberries, gently folding them into the batter. In a small bowl, combine oats and sugar. Set aside. Pour batter into 16 paper-lined cups or greased muffin tins; sprinkle top of each muffin with oat and brown sugar mixture. Bake for 20 to 22 minutes, or until cooked through (when a knife inserted in the centre comes out clean). Makes 16 muffins. Per muffin: 144 cal, 3 g pro, 4 g total fat (1 g saturated fat), 24 g carb, 2 g fibre, 11 mg chol, 155 mg sodium
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.
FRESH LEMON AND GINGER MUFFINS
Make and share this Fresh Lemon and Ginger Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375°; grease muffin cups or use foil or paper baking cups.
- Finely chop the ginger; finely grate the lemon peel so you have 2 tablespoons.
- In a big bowl, beat butter and 1 cup sugar with an electric mixer until pale and fluffy.
- Beat in eggs, one at a time; add ginger and lemon peel.
- Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.
- Fold flour into ginger mixture one third at a time, alternately with the yogurt.
- When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy to the touch.
- While the muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish; stir until sugar dissolves.
- When muffins are baked, remove from oven and let cool 3-5 minutes in pan.
- Remove from pan and dip top and bottom in the lemon juice and sugar mixture.
Nutrition Facts : Calories 244.8, Fat 9.4, SaturatedFat 5.6, Cholesterol 58.2, Sodium 181.3, Carbohydrate 37.3, Fiber 1, Sugar 20, Protein 4.1
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.
FRESH GINGER MUFFINS (GLUTEN AND DAIRY FREE)
This is an adapted version of a recipe found on www.recipesource.com. These muffins bring out the intense, aromatic quality of fresh ginger beautifully, without a trace of the peppery taste. The texture is nice, they freeze well and reheat great in the microwave.
Provided by Suzy mom to 2
Categories Grains
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Grease muffin tins or use paper liners.
- Peel a chunk of fresh gingerroot and grate it very finely, then cut off another chunk and grate it, until you have 2 oz or about 1/4 cup.
- Grind the sugar (I use my good old electric coffeegrinder for this).
- In a small saucepan, slowly heat half of the sugar and the grated gingerroot until all sugar has melted and mixture is hot.
- Turn off heat and stir in lemon zest.
- Cream the remaining sugar with the margarine until well combined, then stir in eggs one by one.
- Add the soy yogurt and mix until smooth. Stir in ginger-lemon mixture.
- Sift flours, salt, guar/xanthan gum and baking soda together in a separate bowl. Note 1: If your cake flour mix already contains xanthan or guar gum, there's no need to add extra. Note 2: If you use a store bought mix, there will probably be a leavening agent in it already, in this case add only 3/8 tsp baking soda.
- Add the dry mixture to the wet mixture gradually. Beat until smooth.
- Fill up the muffin tins so that each cup is almost full (they will rise up beautifully but sink back in for 20% or so ;-))
- Bake for 25 to 30 minutes.
- Let cool for a couple of minutes and transfer to a wire rack, until cool enough to handle.
- Serve warm.
Nutrition Facts : Calories 55.6, Fat 1.5, SaturatedFat 0.5, Cholesterol 46.5, Sodium 195.1, Carbohydrate 8.2, Fiber 1.2, Sugar 0.4, Protein 2.9
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