Apple Ginger Muffins Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
• Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
• Divide batter evenly between 16 prepared muffin cups, filling each to the top.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray.
• In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon.
• In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt.
• In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
• Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
• Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.
• Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Steps:

• Combine raisins, orange juice, crystallized ginger, cinnamon, apple, banana, orange juice concentrate, and lemon juice in a large bowl.
• Let sit at least 1 hour.
• Add milk and egg.
• Combine whole wheat and soy flours and baking powder.
• Add to liquid mixture.
• Fill muffin tins 2/3 full.
• Bake at 375 degrees for 15-18 minutes.

Steps:

• Heat oven to 425 degrees F.
• Line the cups of a standard muffin pan with paper liners or coat cups with nonstick cooking spray.
• In a measuring cup, combine milk and vinegar; set aside.
• In a large bowl, combine next 7 dry ingredients. Make a well in the center; set aside.
• In a medium bowl, combine milk with next 5 ingredients.
• Pour mixture into well and stir until batter is still slightly lumpy.
• Pour into muffin pan.
• To make topping: In a bowl, combine flour and cinnamon. Stir in oil until mixture resembles coarse crumbs. Stir in apple. Sprinkle over batter.
• Bake 15 to 18 minutes, or until tops are golden and a toothpick inserted in center comes out clean.
• Cool for 5 minutes in pan on a rack; remove from pan to cool completely.

Steps:

• Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
• In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
• In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
• Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.

Steps:

• 1. Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases.
• 2. In a small sauce pan place sultanas and apple table spoon of water, cinnamon/ginger and 1 table spoon of soft brown sugar bring to a simmer about 5 min then leave to cool
• 3. In a large bowl beat the eggs lightly with a handheld electric mixer for 1 min or low setting on a standard planet mixer. Add the oil and milk /yoghurt and beat until just combined then add the sugar and whisk until you have a smooth batter. Sift in the flour and salt (and baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. Stir in apple and dried fruit mix
• Fill muffin cases two-thirds full and bake for 20-25 mins, Little longer if ex large until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1if small-2if xl shelf, swap the shelves around after 15 mins of cooking. Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.