Pams Original Sour Cream Gingerbread Muffins Food

GINGERBREAD MUFFINS

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.

PAM'S ORIGINAL SOUR CREAM GINGERBREAD MUFFINS

Steps:

• 1. Preheat oven to 400°. Prepare Muffin pan with Butter and flour or spray with cooking spray or line with cupcake liners. (If you spray the inside of the liners, the muffins won't stick to them, and will release easily from the paper.)
• 2. In a medium to large bowl, beat egg with wooden spoon until light colored. Add Sour cream, Molasses, sugar and melted butter. Mix well
• 3. Sift the dry ingredients (except crystalized ginger) together into a separate bowl, or onto a sheet of waxed paper.
• 4. Mix dry ingredients into the egg mixture until just moistened, add chopped crystalized ginger and stir in quickly.
• 5. Portion batter into prepared muffin pan, filling cups about 2/3 full. Bake for 15 minutes or until brown. Remove from oven, cool 5-10 minutes and then place on wire cooling rack to cool completely. (If you can resist them warm) Serve with Honey Butter. (1 stk of softened butter and 1/2c honey, whipped together)

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.

PUMPKIN GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
• In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
• Bake in preheated oven until toothpick comes out clean, about 1 hour.

RAISIN GINGERBREAD MUFFINS

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and molasses. Combine 2 cups flour, baking soda, ginger, allspice and cinnamon; add to creamed mixture just until moistened. Toss the raisins with the remaining flour; stir into batter., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

GINGERBREAD SOUR CREAM MUFFINS

Steps:

• 1. Grease bottoms of twelve 2 1/2-inch muffin cups; set aside.
• 2. In a medium bowl, combine flour, fresh or ground ginger, baking powder, allspice or cinnamon, baking soda and salt. Cut in butter until mixture resembles coarse crumbs.
• 3. In another medium bowl, stir together milk, egg, sour cream, brown sugar and molasses. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be a little lumpy).
• 4. Spoon batter into the prepared muffin cups, filling each nearly full. In a small bowl combine granulated sugar and crystallized ginger. Sprinkle over the muffin batter.
• 5. Bake in a 400°F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

GINGERBREAD MADE WITH SOUR CREAM

Steps:

• Preheat oven to 350°F (180 C).
• Grease and flour a 9-inch square pan.
• Beat butter and sugar until creamy.
• Beat in molasses, lemon zest, then beat in eggs 1 at a time.
• Sift in flour, baking soda, cinnamon, ginger, cloves and salt, stirring until blended. Stir in sour cream, then boiling water.
• Scrape batter into prepared pan and bake for 40 -45 minutes, until a tester inserted in the centre of the cake comes out clean.
• Cool cake for 20 minutes, before turning out on a cooling rack to cool completely.
• Then enjoy with some sweetened cream or a nice lemon sauce.

GRANDMOTHER'S GINGERBREAD RECIPE

Steps:

• Place Wesson Oil in a medium sized mixing bowl.
• Add sugar.
• Cream oil and sugar together with mixer
• Add molasses. Mix together.
• Add flour. Mix together.
• Add milk. Mix together.
• Beat egg and add to mixture.
• Add cinnamon.
• Add ginger.
• Mix until well combined.
• Grease and flour a 9-inch square baking pan.
• Pour batter into pan. Spread out evenly.
• Bake at 350F degrees for 35-45 minutes until done.
• Remove from oven when done. Place on wire rack, cool 15 minutes.
• Turn out of pan and continue to cool on wire rack.
• Enjoy

GINGERBREAD MUFFINS

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.

EASY PEASY GINGERBREAD MUFFINS

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.

GINGERBREAD MUFFINS WITH LEMON GLAZE

Steps:

• For gingerbread muffins:
• Preheat oven to 350°F. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
• Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 16 prepared muffin cups.
• Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.
• For lemon glaze:
• Whisk powdered sugar and lemon juice in small bowl until smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
• Serve muffins warm with whipped cream, if desired, or at room temperature.

GIANT GINGERBREAD MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Grease muffin cups and top of pan. (do not use papers).
• In medium bowl stir together flour, baking powder, baking soda; set aside.
• In large bowl beat margarine 30 seconds.
• Add brown sugar and beat until fluffy.
• Beat in sour cream and molasses until blended.
• Beat in eggs.
• Stir flour mixture into creamed mixture until moistened.
• Fold in cereal.
• Fill muffin cups even with the top of the pan.
• Bake at 375 degrees 25 minutes.

SUPER MOIST GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 425F.. Line a 12-cup muffin pan with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
• In a large mixing bowl, use the back of a fork to mash the banana together with the egg until completely combined and only small lumps remain. Use a spatula to stir in the vanilla, spices and salt.
• Add the oil, molasses and milk, stirring until completely combined between each addition. Add the sugars and stir to combine. Add the baking powder and baking soda and stir to combine. Fold in the flour until just mixed.
• Use a cookie scoop to divide the batter evenly between the muffin cups, about ¾ full.
• Bake for 5 minutes at 425F. Turn the oven temperature down to 350F, turn the muffin pan around, and bake for an additional 8-9 minutes until the muffin tops are set and a cake tester inserted into the centre of the muffins comes out fairly clean with a few crumbs stuck to it.
• Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely.
• NOTE: I made these in big paper baking cups and yielded 6-7 very large muffins. So 425F for 5 minutes and 350F for 21-25 minutes (30 minutes in total).