Gingerbread Bran Muffins Food

GINGERBREAD MUFFINS

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.

BRAN MUFFINS

Steps:

• 1. Preheat oven to 400°F (200°C ). Lightly coat muffin pans with non-stick spray or line with paper baking cups.
• 2. Combine whole wheat flour, soy flour, flake cereal, baking powder, baking soda, cinnamon, cloves, and raisins in a mixing bowl. Set aside.
• 3. Place milk, eggs, oil, and sugar into the Vitamix container and secure lid.
• 4. Select Variable 1.
• 5. Turn machine on and slowly increase speed to Variable 4 or 5.
• 6. Blend for 10 seconds.
• 7. Pour wet mixture into the dry ingredients and mix gently by hand to combine.
• 8. Fill muffin pan 2/3 full. Bake for 15-20 minutes or until golden brown.

GOOD MORNING MUFFINS

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.

GINGER MOLASSES MUFFINS

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.

TRIPLE-GINGER MUFFINS

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.