Glazed Ginger Carrot Muffins Food

CARROT GINGER MUFFINS

Steps:

• Heat the oven to 350 degrees F.
• Line a 12 cup muffin pan with paper liners and spray the insides of the liners lightly with spray oil.
• Toast the pecans on a sheet pan in the oven for about 5 to 10 minutes, until fragrant. Set aside to cool.
• In a medium bowl, whisk together the buttermilk, brown sugar, vegetable oil, grated ginger, vinegar, and vanilla extract.
• In another bowl, whisk together the flour, baking powder, cinnamon, ground ginger, baking soda, and salt.
• Pour the liquid ingredients into the dry ingredients and mix with a rubber spatula until just combined.
• Fold in the carrots, raisins, and pecans.
• Divide the batter evenly among the muffin cups. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
• Let the muffins cool in the pan on a wire rack for ten minutes, and then remove the muffins from the pan to continue to cool on the wire rack.
• Store the muffins in an airtight container.

APPLE, CARROT, AND GINGER MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
• Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
• Divide batter evenly between 16 prepared muffin cups, filling each to the top.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

DOUBLE GINGER CARROT MUFFINS {BIG ONES]

Steps:

• Heat oven 160°C.
• Grease muffin tins.
• Combine sugar, oil, ginger and vanilla.
• Whisk then add eggs, beat till creamy.
• Stir in pineapple and carrot.
• Add sifted flour,salt, baking soda, ginger and cinnamon.
• Add coconut - mix all together.
• Spoon into greased muffin tins.
• Bake 30 - 40 minutes.
• When cool they can be frosted with cream chees frosting if desired.

GLAZED GINGER CARROTS

Steps:

• Cook carrots in boiling salted water for 2 minutes; drain and set aside.
• In a large skillet, cream the butter with the brown sugar and ginger.
• Cook over medium heat until mixture melts and begins to bubble slightly.
• Add drained carrots and stir well.
• Saute 2 minutes, stirring occasionally.
• Add soy sauce and orange juice and cook 1-2 minutes over high heat until liquid is almost completely reduced and carrots are glazed.

GINGER HONEY GLAZED CARROTS

Steps:

• In a small saucepan, melt butter and stir in ginger. Add honey and stir to dissolve. Stir in carrots and toss to coat. Pour in water and cover to steam. Stir occasionally and cook 8 minutes or until tender. Season to taste.

GINGER-GLAZED CARROTS

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

GLAZED GINGER-CARROT MUFFINS

Steps:

• 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodies and stir to combine. 4. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir. 5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 6. Bake for 15 to 20 minutes. 7. While the muffins bake, prepare the glaze topping. 8. Cool the muffins at least 10 minutes before removing from the tin. Glaze the tops and cool an additional 10 minutes before digging in.

GLAZED CARROTS AND GINGER

Steps:

• Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
• Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chili pepper, and continue to cook until chile is softened, about 1 minute more. Remove from heat, and serve.

GINGER CARROT MUFFINS

Steps:

• Preheat oven to 400°F Line muffin tin with 12 paper liners.
• In a mixing bowl combine the dry ingredients; flour, oat bran, flax seed, ground ginger, cinnamon, cloves, baking powder & baking soda. Stir to mix.
• In a second mixing bowl combine the wet ingredients; eggs, oil, grape juice, grated ginger, & vanilla. Whisk to mix.
• Add the wet mixture to the dry mixture and stir gently just until the batter is smooth. Gently fold in the carrots, raisins & walnuts.
• Spoon the batter evenly into muffin tins.
• Bake until a toothpick inserted into the center comes out clean. (about 20 minutes).
• Transfer to wire rack to cool. Can be stored in airtight container up to 3 days or individually wrapped and frozen in plastic wrap up to 3 months.