GINGER MUFFINS
For fun, I give my friends this recipe along with a do-it-yourself muffin kit. It includes oven-ready batter in a decorative jar and a few finished muffins to nibble as a sample.
Provided by Taste of Home
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and molasses; mix well. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating just until blended. Fill greased muffin cups half full. , Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts :
GINGER & LEMON MUFFINS
A microplane grater (also used for citrus zest and hard cheese) works well for grating ginger. Fresh ginger can be frozen up to 6 months; just break off what you need for a recipe.-Linda Green, Kilauea, Kauai, Hawaii
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 231 calories, Fat 9g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 291mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
LIME AND FRESH GINGER MUFFINS
Make and share this Lime and Fresh Ginger Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 52m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Line 12-cup muffin pan with paper liners.
- Preheat oven to 375°.
- In a food processor, process sugar, ginger, and lime zest until finely chopped and mixture resembles wet sand.
- In a big bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the ginger mixture, eggs, buttermilk, and oil together until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among muffin cups.
- Bake for 18-22 minutes or until tops are light golden brown and a pick comes out clean.
- Let cool in pan on a wire rack for 3 minutes, then transfer to rack to cool while you make the icing.
- In a small bowl, combine the powdered sugar, lime zest, and lime juice; stir until smooth.
- Spoon over the tops of warm muffins and let cool.
Nutrition Facts : Calories 237.6, Fat 7.2, SaturatedFat 1.2, Cholesterol 35.9, Sodium 238.4, Carbohydrate 39.9, Fiber 0.6, Sugar 23.2, Protein 3.8
TRIPLE-GINGER MUFFINS
A baked good for the true ginger fanatic, these muffins pack some serious spice thanks to the addition of grated fresh ginger, ground ginger and minced crystallized ginger. Molasses, a key ingredient in traditional gingerbread, gives the muffins a beautiful golden hue and helps keep them moist for days - if they last that long. (Any variety of molasses will work here, but there may be some color variation depending on the brand used.) For larger, bakery-style muffins, use a jumbo muffin pan and bake the muffins for a few extra minutes.
Provided by Lidey Heuck
Categories breakfast, brunch, pastries
Time 35m
Yield 12 muffins
Number Of Ingredients 11
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.
FRESH GINGER MUFFINS
Steps:
- Preheat the oven to 375 degrees.
- Grease 16 muffin pans.
- If you have a food processor, process the ginger until it is in tiny pieces. Or, hand chop it into fine pieces. You should have about 1/4 cup. It is better too much ginger than too little.
- Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot. Do not walk away from the pan - the sugar will melt quite quickly. Remove from the heat and let the mixture cool completely.
- Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the zest and sugar mix to the ginger mixture and set aside.
- In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup sugar and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda and beat until smooth. Add the lemon-ginger mixture and mix well.
- Spoon the batter into the muffin cups so that each cup is about 3/4 full. Bake 15-20 minutes. Serve warm.
LIME AND GINGER BRAN MUFFINS
Make and share this Lime and Ginger Bran Muffins recipe from Food.com.
Provided by Ennoia
Categories Breakfast
Time 40m
Yield 12 muffins, 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Combine ginger, 2 tbsp of lime & 1/4 of sugar in a small pot.
- Cook over medium heat for 3 minutes or until sugar has dissolved & mixture is hot.
- Remove from heat and cool.
- Stir in lime zest (wait until it's cool, or else the zest will cook and you will lose the bright green colour).
- Whisk butter with remaining 1/2 cup sugar until smooth.
- Whisk in eggs and buttermilk until blended.
- Combine bran, flour, salt, baking soda and baking powder in a large bowl.
- Stir in buttermilk mixture - Do not overmix.
- Spoon batter into 12 large well-greased or paper-lined muffin cups.
- Fill to about 3/4 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- GLAZE: Prepare glaze by combining sugar, water and lime juice in a small pot.
- Bring to a boil over high heat and boil for 1 minute.
- Prick hot muffins several times with a toothpick or skewer and brush muffin with glaze.
- Cool in pan on a rack.
Nutrition Facts : Calories 226.3, Fat 9.3, SaturatedFat 5.3, Cholesterol 52.1, Sodium 439.2, Carbohydrate 35.5, Fiber 3.2, Sugar 20.6, Protein 4.2
LIME MUFFINS
I bake muffins every Sunday morning, so I'm always trying different ingredients to make them interesting. These citrus muffins are my husband's favorite.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 210 calories, Fat 7g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
LIME & GINGER BARS
This tangy teatime bake can be served as an alternative to cheesecake for dessert, served with a dollop of cream
Provided by Jane Hornby
Categories Afternoon tea
Time 50m
Yield Makes 12-14 bars
Number Of Ingredients 6
Steps:
- Line a 18 x 23 cm roasting tin with foil, then lightly grease. Heat oven to 180C/160C fan/gas 4 and put a baking sheet in to heat up. Crush the biscuits until very fine.
- Mix the crumbs and butter together well, then press into the bottom of the tin, squashing down firmly. Slide tin onto the baking sheet and bake for 20 mins until very dark golden all over.
- Meanwhile, make the filling. Stir the flour and sugar together, make a well in the middle, then work in the eggs and yolk until smooth. Mix in the lime zest and juice. Pour the filling onto the hot base, return to the oven and turn the heat down to 160C/140C fan/gas 3. Bake for 20 mins or until set in the middle. Cool on a wire rack, then cut into bars.
Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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