Raisin Pecan Ginger Muffins Food

GINGER RAISIN MUFFINS

Steps:

• Cream together margarine, salt and molasses in a large mixing bowl.
• In a separate bowl, combine dry ingredients and raisins.
• Mix together milk and eggs in another bowl.
• Add dry ingredients to creamed mixture alternately with milk mixture.
• Place in well-greased muffin tins.
• Bake at 400 F for 20 minutes.

GINGER PECAN MUFFINS

Steps:

• Preheat oven to 400°F
• Spray muffin cups with cooking spray, or use paper liners.
• Rinse quinoa.
• Combine quinoa with 1 cup water in a medium saucepan; bring to a boil.
• Cover and reduce heat; simmer for 20 minutes or until liquid is absorbed.
• Remove from heat and fluff with a fork; set aside.
• While quinoa cooks, combine Bisquick, pecans, sugar, ginger, and salt in a bowl.
• Combine milk, molasses, and egg in a separate bowl; mix well.
• Add milk mixture, quinoa, and apricots to dry mixture; stir just until moistened.
• Divide batter among 20 muffins cups, filling each 1/2 full.
• Bake for 12 minutes.
• Remove immediately from pans and cool on wire racks.

PECAN-GINGER MUFFINS

Steps:

• Preheat oven to 350°F. Spray 12 medium muffin cups with cooking spray. Mix flour, baking powder and salt; set aside. Beat butter and 3/4 cup sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in buttermilk and vanilla. Stir in 1 cup of the pecans and the ginger. Add flour mixture; stir just until moistened.
• Spoon evenly into prepared muffin cups, filling each cup two-thirds full. Sprinkle with remaining 1/4 cup pecans and the 1 tsp. sugar.
• Bake 20 to 25 min. or until wooden toothpick inserted in centers comes out clean. Cool in pan 5 min.; remove to wire rack. Cool.

APRICOT & GINGER MUFFINS

Steps:

• Preheat oven to 400 degrees, prepare pans.
• In a large bowol sift together, flour, sugar, baking powder, salt& ginger.
• Combine egg, milk, melted butter, grated peel& chopped apricots.
• Add dry mix to wet mix until just combined.
• Spoon into pans& bake for 20 to 25 minutes.

PUMPKIN RAISIN MUFFINS

Steps:

• Mix oil& sugar.
• Add eggs& pumpkin.
• Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
• Stir in raisins.
• Pour into greased muffin tins& bake at 350 degrees for 30 minutes.

GINGERBREAD MUFFINS

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.