GINGERBREAD MUFFINS
An easy-to-make delightful treat! Irresistible and divine with tea, these gingerbread muffins will fill your kitchen with the smell of the holidays. Passed down to me from my mother-in-law. My husband grew up on these muffins and still loves them!
Provided by Melissa Kosswig
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 26.6 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 210.4 mg, Sugar 13.1 g
GINGERBREAD S'MORES MUFFINS
Sweet and spicy treat--like gingerbread mixed with s'mores--for dessert or breakfast. I've had this recipe since 1970 and don't know the source, but I think the muffins are delicious. I hope you enjoy them, too.
Provided by gerry
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 36 muffin cups.
- Blend molasses, coffee, and eggs together in a bowl until smooth.
- Combine flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt in a medium bowl.
- Beat shortening and sugar in a bowl with an electric mixer until creamy. Add coffee mixture alternately with flour mixture, mixing between each addition, until batter is combined. Stir in vanilla extract. Fold in chocolate chips and marshmallows.
- Fill prepared muffin cups about 3/4 full of batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 37.6 g, Cholesterol 10.3 mg, Fat 7.6 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 101.7 mg, Sugar 22 g
GINGERBREAD MUFFINS
Growing up, I adored my mom's gingerbread cake with lemon sauce, so I re-created the combination for my family. The spice- and molasses-flavored muffins spread with homemade lemon curd are a new-generation favorite.-Kelly Trupkiewicz, Fort Collins, Colorado
Provided by Taste of Home
Time 1h
Yield 1 dozen (1 cup lemon curd).
Number Of Ingredients 19
Steps:
- In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest until blended. Pour into a large bowl; cover surface with plastic wrap. Cover and refrigerate until serving. , In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd.
Nutrition Facts : Calories 271 calories, Fat 12g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 190mg sodium, Carbohydrate 38g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
GINGERBREAD MUFFINS
Invite family to the dinner table with the spicy aroma and delicious flavor of sweet muffins.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or place paper baking cup in each muffin cup.
- In large bowl, beat brown sugar, molasses, milk, oil and egg with spoon. Stir in remaining ingredients except decorator sugar crystals and melted baking chips just until flour is moistened. Divide batter evenly among muffin cups. Sprinkle with sugar crystals.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Cool completely, about 30 minutes. Drizzle with melted baking chips.
Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 18 g, TransFat 0 g
GINGERBREAD MUFFINS WITH LEMON GLAZE
Yield Makes 16 gingerbread muffins
Number Of Ingredients 15
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.
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