ORANGE GINGERBREAD MUFFINS
Treat your guests to these warm orange gingerbread muffins made using Bisquick Heart Smart® mix.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, stir together Bisquick mix, 3 tablespoons plus 1 1/2 teaspoons of the cinnamon-sugar and the ginger; make well in center of mixture. In small bowl, mix milk, molasses, egg and orange peel with whisk. Add to dry ingredients, stirring just until moistened. Divide batter evenly among muffin cups, filling half full; sprinkle remaining 1 1/2 teaspoons cinnamon-sugar over batter.
- Bake 12 minutes. Immediately remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 120, Carbohydrate 23 g, Cholesterol 15 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 10 g, TransFat 0 g
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
ORANGE-GINGER MUFFINS
Chow mein noodles add a delightful crunch to these orange and ginger-flavored muffins
Provided by ReadySetEat
Categories Bread
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Spray 18 medium muffin cups with cooking spray; set aside. Coarsely chop 1 cup of the noodles; mix with flour, sugar, baking powder, baking soda, ginger and salt in large bowl until well blended. Set aside.
- Beat Blue Bonnet in small bowl with electric mixer on medium speed until creamy. Add eggs, orange peel and juice; beat on low speed until well blended. Add to flour mixture; stir just until moistened. Spoon evenly into prepared muffin cups, filling each cup 2/3 full. Coarsely chop the remaining 1/2 cup noodles; sprinkle evenly over batter in pan.
- Bake 20 minutes, or until tops are lightly browned.
Nutrition Facts : @id https, Calories 223 calories
GINGERBREAD CUPCAKES WITH ORANGE ICING
Provided by Ina Garten
Time 1h25m
Yield 12 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
- Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula.
- Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan.
- For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
- When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.
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
Invite family to the dinner table with the spicy aroma and delicious flavor of sweet muffins.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 18 g, TransFat 0 g
ORANGE MUFFINS
Here is yet another great breakfast muffin recipe for scratch muffins with orange juice and orange zest.
Provided by Jenn Hall
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
- In a medium bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
- Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Nutrition Facts : Calories 176.1 calories, Carbohydrate 26.3 g, Cholesterol 15.5 mg, Fat 6.8 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 225.2 mg, Sugar 9.7 g
ORANGE GINGER MUFFINS
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line muffin tins with paper liners. In a bowl, combine the flour, baking powder, baking soda, and salt. Mix well. Combine the butter and sugar in a mixing bowl. Beat on medium speed with an electric mixer until light and fluffy. With the mixer running, add the egg and orange zest. Beat in the flour in small amounts, alternating with the orange juice. Fold in the orange pieces and ginger by hand. Fill the lined muffin tins 3/4ths full with the muffin batter. Place in the oven and bake at 375 degrees F for 18-20 minutes or until a wooden pick inserted in the center comes out clean. Remove the pan from the oven and let the muffins cool in the pan for 5 minutes then transfer to a wire rack to cool completely. Store the muffins in an airtight container.
GINGERBREAD MUFFINS WITH ORANGE GLAZE
Steps:
- Preheat the oven to 425°F degrees. Spray a 12-count muffin pan with nonstick spray or use muffin liners. Set aside.
- In a medium mixing bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves and salt. Set aside.
- In a large mixing bowl, whisk together the coconut oil, egg, molasses, sugar, brown sugar, and vanilla until no lumps remain. Whisk in the banana. Then, slowly whisk in the milk. Stir in the dry ingredients until just combined and no flour pockets remain- do not over mix.
- Spoon the batter into the prepared muffin cups, filling them almost to the top. Bake for 5 minutes at 425°F degrees. Leaving the muffins in the oven, reduce the oven temperature to 350°F degrees and bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to glaze.
- While the muffins bake, making the glaze: In a small bowl, whisk together the powdered sugar, milk, juice and zest from the orange. While the muffins are still warm, dip the tops of each muffin in the glaze, then place back onto the cooling rack to harden.
EASY PEASY GINGERBREAD MUFFINS
Easy Peasy Delicious Gingerbread Muffins are a perfect festive breakfast. Fast and easy to put together and perfect for Christmas morning.
Provided by Emma
Categories Breakfast
Time 25m
Number Of Ingredients 12
Steps:
- Preheat your oven to 220C / 425F / Gas mark 7 and lightly grease a 12 hole muffin pan or use liners.
- In a medium sized bowl add in the flour, baking powder, baking soda, all the spices and salt and give them a little whisk together.
- Pour in the buttermilk, sugar, oil, eggs, molasses and vanilla extract. Give everything a gentle mix together.
- Please be gentle so your muffins remain light and fluffy. Over mixing the batter at this point will give you tough hard muffins.
- Scoop the batter into your muffin pan filling each hole about 2/3rds full. You should have enough batter to fill the 12 holes.
- If using sprinkle the tops of your muffins with a little coarse sugar.
- Pop the pan into your hot oven. After 5 minutes reduce the heat in your oven to 190C / 375F / Gas mark 5 and bake for a further 15 minutes. The initial burst of heat will give them the high domes and the lower heat will bake them through without burning.
- Check your muffins after the remaining 13 minutes to see if they are baked through, insert a skewer and if it comes out clean then they are baked through. If not give them another minute and check again.
- Carefully remove the hot muffins from the pan to a wire rack to fully cool down then enjoy.
- Kept in an airtight tin these muffins will last for 5 days but like a lot of baked goods they are best consumed on the day of baking.
- These muffins will also freeze for 2 months.
Nutrition Facts : ServingSize 1 muffin (out of 12), Calories 253 kcal, Carbohydrate 43.4 g, Protein 3.9 g, Fat 7.3 g, SaturatedFat 0.8 g, Cholesterol 31 mg, Sodium 229 mg, Fiber 0.9 g, Sugar 21.8 g
CRANBERRY GINGERBREAD MUFFINS
This wonderful treat can be served as a breakfast or brunch bread. The spices and cranberries really put people in the holiday spirit! -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, water, yogurt, molasses and oil. Stir into dry ingredients just until moistened. Fold in cranberries. , Coat muffin cups with cooking spray or use paper liners; fill 3/4 full with batter. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 201 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 252mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
GINGER ORANGE MUFFINS
Make and share this Ginger Orange Muffins recipe from Food.com.
Provided by Norahs Girl
Categories Quick Breads
Time 23m
Yield 12 Muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Combine flour, baking powder, soda, and salt.
- Finely grate zest from orange to make 2 tsp.
- Peel orange, discarding rind and white pith.
- Finely chop orange, removing seeds; set aside.
- With electric mixer, beat butter and sugar until light and fluffy.
- Beat in egg.
- Stir in reserved orange and zest.
- Beat in reserved flour mixture alternately with orange juice, ending with flour.
- Fold in ginger.
- Divide batter among muffin tin, filling almost to the top.
- Bake 18-20 min.
- or until pick inserted in center comes out clean.
- Remove from pan; cool on wire rack.
- You can add 1/2 cup of raisins to the mix too for a variation.
GOLDEN ORANGE MUFFINS
A whole orange-peel and all-lends the sunshiny taste to these golden muffins. They're moist, tender and a great way to wake up your family in the morning. But feel free to enjoy them anytime of day.-Valerie Inman, Elkford, British Columbia
Provided by Taste of Home
Time 40m
Yield 14 muffins.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In a blender, combine the orange, orange juice, egg and oil; cover and process until blended. Gradually add dry ingredients just until moistened. Stir in raisins and walnuts if desired., Fill greased muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 137 calories, Fat 4g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 292mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
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.
HEALTHY CRANBERRY ORANGE MUFFINS
Packed with bright flavors of citrus and cranberries, Healthy Cranberry Orange Muffins are an easy holiday breakfast or snack! Yogurt gives these muffins both a moist and light texture while whole wheat (or spelt) flour adds fiber.
Provided by Olena Osipov
Categories Dessert Muffins and Quick Bread
Time 38m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl, whisk the egg for 10 seconds.
- Add yogurt, oil, maple syrup, orange zest, vanilla extract and whisk. Add baking powder, baking soda and salt; whisk very well until no lumps. Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
- In a medium bowl, add cranberries and 1 tbsp flour, stir to coat with a spoon. Add to the bowl with batter and give a few more gentle stirs to incorporate.
- Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and sprinkle with sugar.
- Bake for 10 minutes in preheated to 425 degrees F oven. Reduce heat to 375 degrees F (no need to wait for oven to cool off) and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.
- Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.
Nutrition Facts : ServingSize 1 muffins, Calories 248 kcal, Carbohydrate 44 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 199 mg, Fiber 4 g, Sugar 19 g
GINGERBREAD MUFFINS
Moist and gingery with a bit of crunch from the demerara sugar sprinkle on top.
Provided by Marie Rayner
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 180*C/350*F. gas mark 4. Line a 12 cup muffin tin with paper liners or grease with non-stick cooking spray.
- Whisk the flour, ginger, cinnamon, baking powder, soda and salt together in a medium bowl. Set aside.
- In another bowl, whisk together the oil and brown sugar. Whisk in the molasses and egg. Make sure they are well combined and then whisk in the buttermilk, again making sure it is well combined.
- Add the flour mixture to the wet ingredients and stir together just to combine.
- Scoop into the prepared muffin cups, dividing it equally amongst them. The cups will be quite full. Sprinkle the tops with the demarara sugar.
- Bake in the preheated oven for 20 to 25 minutes, until well risen, golden brown and a toothpick inserted in the centre comes out clean.
- Tip out onto a wire rack to cool completely. Store any leftovers in an airtight container.
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- Preheat oven to 350 degrees. Line an 8 ½ x 4 ½ loaf pan with parchment paper and spray the inside with nonstick cooking spray.
- First make the gingerbread batter: In a large bowl, whisk together the egg, pure maple syrup, molasses, almond milk, melted butter and vanilla extract until well combined. Add in your dry ingredients: whole wheat pastry flour, baking soda, cinnamon, ginger, allspice and salt. Mix until just combined. Set aside while you make the orange batter.
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- Preheat your oven to 350°F. Grease two 8 1/2" x 4 1/2" loaf pans for loaves; if you're making muffins, grease 24 muffin cups, or line them with muffin papers., In a large bowl mix together the butter (or shortening) and brown sugar until well blended., Add the flour, baking powder, baking soda, salt, spices, ginger, and nuts or chips, if you're using them.
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- Bake the loaves for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean., Remove the bread from the oven and let it cool for 15 minutes before taking it out of the pan(s).
- Let it cool a bit, then glaze., To make the glaze, whisk together all the ingredients, adding extra liquid until the glaze is smooth and the consistency of molasses., For a shiny finish, brush the glaze over the bread or muffins while they're still warm; for a thick white finish, cool the bread completely before glazing., Store well wrapped on the counter for 3 to 4 days; or freeze for up to 3 months.
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