Orange Gingerbread Muffins Recipes

Steps:

• Preheat oven to 375 degrees.
• Combine flour, baking powder, soda, and salt.
• Finely grate zest from orange to make 2 tsp.
• Peel orange, discarding rind and white pith.
• Finely chop orange, removing seeds; set aside.
• With electric mixer, beat butter and sugar until light and fluffy.
• Beat in egg.
• Stir in reserved orange and zest.
• Beat in reserved flour mixture alternately with orange juice, ending with flour.
• Fold in ginger.
• Divide batter among muffin tin, filling almost to the top.
• Bake 18-20 min.
• or until pick inserted in center comes out clean.
• Remove from pan; cool on wire rack.
• You can add 1/2 cup of raisins to the mix too for a variation.

Steps:

• Combine baking mix.
• 3 1/2 T cinnamon sugar, and ginger in a bowl; make a well in center of mixture.
• Combine milk and next three ingredients, stirring well.
• Add milk mixture to dry ingredients, stirring just until dry ingredients are moistened.
• Spoon batter into muffin cups coated with butter spray, filling one-half full; sprinkle remaining 1 1/2 t cinnamon sugar over batter.
• Bake at 400 for 12 minutes.
• Remove from pans immediately.

Steps:

• Place ingredients into the bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
• When the machine signals the end of the cycle, remove the dough. Roll into a loaf, and place in a 9x5 inch bread pan. Set aside to rise until doubled, or until your finger leaves a dent when the dough is pressed lightly.
• Preheat the oven to 350 degrees F (175 degrees C). Bake the bread for 25 minutes in the preheated oven, or until a rich golden brown.