Gingerbread Mini Muffins Food

GINGERBREAD MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or place paper baking cup in each muffin cup.
• In large bowl, beat brown sugar, molasses, milk, oil and egg with spoon. Stir in remaining ingredients except decorator sugar crystals and melted baking chips just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with sugar crystals.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes. Drizzle with melted baking chips.

GINGERBREAD MUFFINS

Steps:

• In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest until blended. Pour into a large bowl; cover surface with plastic wrap. Cover and refrigerate until serving. , In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd.

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.

GINGERBREAD MUFFINS

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.

GINGERBREAD MINI MUFFINS

Steps:

• Mix dry ingredients together. Then add the remaining ingredients. Fill a mini-muffin pan about 3/4 full. Bake at 350 for 10 minutes.

HOLIDAY BREAKFAST GINGERBREAD MUFFINS

Steps:

• Cream margarine and sugar together in large bowl.
• Beat in eggs, 1 at a time, beating well after each addition.
• Add molasses and milk.
• Beat until mixed.
• Combine remaining 7 ingredients in medium bowl.
• Add to margarine mixture.
• Stir until just moistened.
• Fill greased muffin cups 3/4 full.
• Bake in 375°F oven for about 20 minutes until wooden pick inserted in centre of muffin comes out clean.
• Let stand in pan for 5 minutes before turning out onto wire rack to cool.
• Company's Coming Home for The Holidays.

SPICED GINGERBREAD MINI CUPCAKES

Steps:

• For the spiced gingerbread cupcakes: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
• Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
• Whisk the melted butter, granulated sugar, molasses, sour cream and egg in a large bowl until smooth. Add the flour mixture and whisk just to combine. Divide the mixture among the muffin cups.
• Bake until puffed and a tester in the center of a cupcake comes out clean, 13 to 15 minutes. Cool in the tin for about 10 minutes, then use an offset spatula to ease them out and completely cool.
• For the lemon cream cheese frosting. Combine the cream cheese and butter in a medium bowl. Beat until smooth and fluffy, about 1 minute. Beat in the lemon zest and vanilla. Add the confectioners' sugar and mix until smooth, then beat until light and fluffy, about 1 minute.
• Split the cooled cupcakes in half crosswise. Spread or pipe a little filling on the cut side of each cupcake bottom. Top with the cupcake tops. Spread or pipe the remaining frosting on top of the cupcakes and decorate as desired.

HOLIDAY GINGERBREAD MUFFINS

Steps:

• Preheat oven to 350°.
• Grease 12 muffin cup/tins.
• In medium bowl, beat the egg, applesauce, oil, molasses and 1/2 cup sugar.
• Combine dry ingredients in a medium bowl and add to first mixture.
• Stir in the water, mixing well.
• Fill the muffin cups two-thirds full.
• Lightly sprinkle with sugar.
• Bake at 350° for 20 to 25 minutes or until done.

GINGERBREAD MINI CAKES

Steps:

• Preheat oven to 350 degrees. Butter and flour 18 standard muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt. In a medium bowl, beat granulated sugar and butter with a wooden spoon until light and fluffy, about 3 minutes. Whisk in pumpkin puree until smooth, then whisk in molasses, eggs, and buttermilk. Add to flour mixture in 3 additions, stirring well to combine.
• Divide batter among muffin cups. Bake until puffed and set, 35 minutes, rotating pans halfway through. Let cool completely in pans on wire racks.
• Whisk together confectioners' sugar and 2 tablespoons water. Spoon over muffins and let glaze set, about 15 minutes, before serving.

SUGAR 'N SPICE MINI GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 24-cup mini muffin pans.
• Combine molasses, margarine, white sugar, brown sugar, egg, lemon zest, baking soda, cinnamon, ginger, and cloves in a large bowl. Beat using an electric mixer at medium speed until well mixed. Add flour and sour cream; continue beating until well mixed.
• Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes. Let stand for 5 minutes before removing from the pans.

GINGERSNAP MINI MUFFINS

Steps:

• Preheat oven to 375 degrees.
• In large mixer bowl, combine sugar, brown sugar, molasses, egg, baking soda, cinnamon, ginger, cloves and zest.
• Beat at medium speed until well mixed.
• Add flour and sour cream; continue beating well.
• Spoon batter into greased mini muffin pans, filling cups 3/4 full.
• Bake at 375 for 11-14 minutes or until toothpick inserted in center comes out clean.
• Let stand 5 minutes then remove from pan.
• Sprinkle with powdered sugar.