Quick Easy Ginger Muffins Food

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

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:

• 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.

BEST EVER MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
• Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
• Bake for 25 minutes, or until golden.

QUICK & EASY GINGER MUFFINS

Steps:

• Mix wet ingredients in food processor. Add premixed dry ingredients. Blend together until dry ingredients are just moistened.
• To bake, preheat oven to 375°F Grease bottoms only of medium size muffin cups, fill to 2/3 full. Bake at once in a preheated 375F oven until golden brown, 15-20 minutes.

QUICK AND EASY OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Grease 12 muffin cups.
• Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth.
• Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter.
• Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.