Spiced Banana Gingerbread Muffins Food

GINGERBREAD BRAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F and line a standard 12-cup muffin tin with paper liners. Spread the wheat bran evenly on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Remove the bran from the oven and increase the heat to 450 degrees.
• In a medium bowl, whisk together the toasted bran, graham flour, all-purpose flour, baking powder, cinnamon, salt and cloves. In a large bowl, whisk together the molasses, vegetable oil, dark brown sugar and eggs. Stir in the buttermilk, raisins and ginger.
• Gently stir the dry ingredients into the wet ingredients, just until everything is evenly moistened. Don't overdo it.
• Divide the batter evenly among the prepared cups. Transfer to the oven and immediately reduce the temperature to 350 degrees F. Bake until the tops are nice and puffed and a toothpick inserted into the center comes out with moist crumbs attached, 22 to 25 minutes. Transfer the muffins to a rack to cool completely.

HONEY-SWEETENED SPICED BANANA MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease 12 standard-cup muffin tins or line with liners.
• In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
• In a medium bowl, mash the bananas. Stir in the butter, honey, and egg. Mix well. Add the milk and vanilla and mix until blended.
• Pour the wet ingredients over the dry ingredients and, with a wooden spoon or spatula, mix just until incorporated.
• Divide batter between muffin cups, about 1/3 cup of batter each.
• Bake until the tops spring when you touch them and a toothpick inserted into the center of a muffin comes out clean, about 12 minutes.
• Muffins keep in an airtight container or zipper bag at room temperature for 3-4 days. They also freeze well!

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.

GINGERBREAD MUFFINS

Steps:

• Heat oven to 400 F.
• Grease bottoms only of 12 medium muffin cups, 2 1/2 × 1 1/4 inches, or place paper baking cup in each muffin cup.
• Beat brown sugar, molasses, milk, oil and egg in large bowl, using spoon.
• Stir in remaining ingredients just until flour is moistened.
• Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.
• Immediately remove from pan to wire rack.
• Serve warm if desired.

SPICED BANANA MUFFINS

Steps:

• Preheat oven to 375°F.
• Whisk together the flour, bran, baking powder, salt and nutmeg.
• Mash the bananas and stir in the eggs, brown sugar, oil and vanilla.
• Mix well and add to the dry ingredients. Stir until well combined.
• Spoon the batter into a prepared muffin pan and bake until the tops are golden brown and a toothpick comes out clean when inserted, about 12-15 minutes.

BANANA-GINGERBREAD MUFFINS

Steps:

• Preheat oven to 375 F.
• Grease or line 16 muffin cups.
• Mix all ingredients until well-blended.
• Divide batter evenly among muffin cups.
• Bake 15-20 minutes or until toothpick inserted into center of muffin comes out clean.
• Immediately remove from the pan.

SPICED BANANA GINGERBREAD MUFFINS

Steps:

• 1. Preheat oven to 400°F.
• 2. Combine banana, eggs, vanilla, oil, molasses, milk, and brown sugar in a bowl. Make sure you measure the oil before the molasses, it will make it much easier to get the molasses out of the cup. I use a stick blender to combine them as it makes sure you don't have any big pieces of banana left but you can premash the banana and then just use a spoon if you prefer.
• 3. In a medium bowl combine flours, spices, salt, baking powder, and baking soda (I like to use a fork or a whisk).
• 4. Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined. Don't overbeat.
• 5. Fill each muffin cup halfway, Bake for 10 minutes at 400F Lower oven temp to 375F for 7-9 minutes, until a cake tester inserted into the center of the muffins comes out clean or the internal temp reaches between 190 - 200F on a digital read thermometer. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack. Put the oven back up to 400F as soon as you take the first batch out. If you end up with a batch that doesn't completely fill your muffin tin toward the end, fill any empty cups halfway with water so that the tray heats evenly.
• The muffins keep in a ziplock on the counter for up to one week.