GINGERBREAD MUFFINS
Make up this batter and keep it in the refrigerator for up to 2 weeks to bake as you need muffins. These are excellent and so easy.
Provided by Marie
Categories Quick Breads
Time 35m
Yield 36 muffins
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl and refrigerate until ready to use.
- Bake in paper lined muffin tins at 350 degrees for 20 to 25 minutes.
- Batter will keep for 2 weeks in refrigerator.
Nutrition Facts : Calories 146.8, Fat 5.7, SaturatedFat 3.4, Cholesterol 29.1, Sodium 161.4, Carbohydrate 22.5, Fiber 0.4, Sugar 11.2, Protein 1.9
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
GINGERBREAD MUFFINS WITH CRYSTALLIZED GINGER TOPPING
Make and share this Gingerbread Muffins With Crystallized Ginger Topping recipe from Food.com.
Provided by eknecht
Categories Quick Breads
Time 37m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees.
- Spray standard muffin tin with nonstick cooking spray.
- Whisk together flour, baking soda, salt, ginger, cinnamon, and allspice in medium bowl until combined.
- Whisk together eggs, brown sugar, and buttermilk in large bowl until combined. Add melted butter and whisk vigorously until thick and homogeneous.
- Whisk half of dry ingredients into wet ingredients until two begin to come together and then add remaining dry ingredients and stir with rubber spatula or wooden spoon until just combined (do not overmix).
- For Topping: Process crystallized ginger with sugar in food processor until finely ground.
- Use ice cream scoop or large spoon to drop batter into greased muffin tin.
- Sprinkle portion of ginger sugar over each muffin. Bake until golden and toothpick inserted into center of muffin comes out clean, 18 to 22 minutes, rotating pan from front to back halfway through baking time.
- Cool muffins in tin for 5 minutes and then transfer to wire rack and cool for 10 more minutes. Serve warm.
Nutrition Facts : Calories 286.7, Fat 8.9, SaturatedFat 5.3, Cholesterol 56.4, Sodium 194.9, Carbohydrate 48.6, Fiber 0.8, Sugar 31.8, Protein 4
PUMPKIN BREAD WITH GINGERBREAD TOPPING
This yummy pumpkin bread won first prize in the Acorn Pantry Bread Contest. It melts in your mouth, and the recipe easily doubles for gift-giving. -Renee' Nanez, Frederic, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 5 loaves (6 slices each).
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat. Transfer to a large bowl; cool slightly. Add sugar, pumpkin and eggs; beat until well blended., In another bowl, whisk flour, cinnamon, nutmeg, baking soda, baking powder and salt; gradually beat into pumpkin mixture. Fold in walnuts and ginger., Transfer to five greased 5-3/4x3x2-in. loaf pans. Place cookies, brown sugar, flour, cinnamon and nutmeg in a food processor; pulse until cookies are finely ground. Add butter; pulse until crumbly. Sprinkle cookie mixture and, if desired, walnuts over batter., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 156mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
CRYSTALLIZED-GINGER TOFU
Ginger is not only delish, but great for digestion. The tofu could be replaced with any other meat substitute...yummy!
Provided by BusyBeeHoneyBee
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow dish, combine flour, salt and black pepper.
- Dredge tofu in the seasoned flour; shake off excess.
- In a large wok or skillet over medium-high heat, cook garlic in hot oil about 10 seconds. Add tofu and stir-fry 2 to 3 minutes, or until light golden.
- Remove tofu to a plate.
- Add broth, ginger, soy sauce and sweet potato to the wok and bring to a boil.
- Cover, reduce heat to low, and simmer 10 minutes, or until potato is just tender.
- Return broth to a boil.
- Add green pepper and tofu and cook, stirring, 2 minutes or until tofu is just cooked through and sauce has thickened slightly.
- Sprinkle with cilantro.
Nutrition Facts : Calories 159.3, Fat 7.6, SaturatedFat 1.1, Cholesterol 0.6, Sodium 690.3, Carbohydrate 15.5, Fiber 2.5, Sugar 3.5, Protein 9.2
GINGERBREAD WITH CRYSTALLIZED GINGER
Categories Cake Ginger Dessert Bake Spring Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch baking pan. Mix first 7 ingredients inn medium bowl. Beat butter and brown sugar in large bowl until fluffy. Add molasses and egg and beat to blend. Beat in pear nectar, then dry ingredients and chopped ginger. Transfer batter to pan.
- Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 15 minutes. Sift powdered sugar over cake. Cut cake into 16 squares. Serve warm or at room temperature.
PUMPKIN MUFFINS WITH CRYSTALLIZED GINGER
Make and share this Pumpkin Muffins With Crystallized Ginger recipe from Food.com.
Provided by SharleneW
Categories Quick Breads
Time 40m
Yield 24 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- grease two 12-cup muffin tins.
- Mix toigether pumpkin, sugar and butter.
- Add eggs and whisk until smooth.
- Stir in cider.
- Sift dry ingredients together and slowly add to liquid mixture.
- stir until thoroughly mixed.
- Fold in ginger spoon or pipe into muffin cups.
- Bake until golden- about 20 minutes.
CRYSTALLIZED GINGER GINGERBREAD
As a part of my annual Christmas celebration, I always make gingerbread. I've experimented with several versions, and I like this the best. It is a traditional gingerbread that is prepared in a loaf pan--not the dry cookie kind. The key to this recipe is the addition of ginger in both crystallized and ground form...the result is dark, moist, and has LOTS of ginger flavor. Perfect with a cup of coffee or hot cider! It also freezes well for later use.
Provided by Elle Woods Can Cook
Categories Breads
Time 1h10m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper.
- In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).
- In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. Add eggs one at a time, beating continuously.
- Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth.
- Pour the batter into the pan and spread until even and sprinkle with raw sugar.
- Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean.
- Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!
Nutrition Facts : Calories 183.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 45.6, Sodium 130.6, Carbohydrate 32, Fiber 0.5, Sugar 17, Protein 3.3
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