Lemon Honey Ginger Muffins Recipes

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk flour, ginger, baking soda, salt and allspice; add to creamed mixture alternately with water, beating after each addition just until combined. (Batter may appear curdled.), Fill paper-lined muffin cups one-fourth full. In a small bowl, beat filling ingredients until blended. Drop filling by rounded teaspoonfuls into center of each muffin; cover with remaining batter., Bake until a toothpick inserted in the muffin portion comes out clean, 14-18 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• In a large bowl, combine the flours, baking powder, baking soda and salt. In another bowl, combine the egg, honey, lemon juice, butter and lemon zest. Stir into dry ingredients just until moistened., Coat muffin cups with cooking spray or use paper liners; fill one-half full with batter., Bake at 375° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a small bowl, combine confectioners' sugar and lemon juice; drizzle over warm muffins. Sprinkle with additional lemon peel.

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:

• Place honey, lemon juice, ginger, and cinnamon in a teapot or 4-cup glass measuring beaker with spout. Pour boiling water over mixture and stir well until honey is dissolved. Cover and let steep for 5 minutes. The ginger should sink to the bottom, but may be strained out while pouring into mug.

Steps:

• Combine the sugar, ginger, and lemon zest in an electric food processor and process until the ginger and zest are finely ground.
• Add the butter and process until creamy and smooth.
• Add the eggs, process, scrape down the sides of the bowl, and process again until smooth.
• Transfer to a mixing bowl and stir in the buttermilk and the flour mixture.
• Pour into greased and floured muffin pans and bake in a preheated 400F oven for 20 to 25 minutes.

Steps:

• Preheat oven to 400 degrees, prepare pans.
• Sift dried milk, flour, baking powder& salt, add lemon peel.
• Measure honey into small bowl then add hot water, mix to melt the honey (or melt in microwave).
• Beat egg, add honey& water& melted butter.
• Stir the dry mix into the wet mix until just combined.
• Spoon into pans& bake for 10 minutes or until golden.

Steps:

• Mix wet and dry ingredients seperately, then combine.
• Bake at 375 degrees for about 20 minutes (less for mini-muffins, more for large muffins).