MACADAMIA NUT, CRANBERRY, GINGER AND WHITE CHOCOLATE MUFFINS
I love all the ingredients in this recipe and the muffins are delicious! They have become a favourite to bake when I plan a brunch for friends and family. Source: Local newspaper - Charlene Schmitt created these very special muffins that are somewhere between muffin and cookie
Provided by Elly in Canada
Categories < 60 Mins
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350 F (180 C).
- Combine dried cranberries, crystallized ginger, brandy or Grand Marnier, and hot water and let sit for 15 minutes.
- In a large mixing bowl beat egg. Add brown sugar and butter and continue to beat for one minute. Stir in buttermilk.
- In separate bowl combine flour, baking powder and salt. Mix thoroughly. Add this mixture all at once to the egg mixture. Stir lightly until combined. Do not over mix.
- Fold in white chocolate chips and nuts, along with cranberry and brandy mixture, into the batter. Spoon into muffin cups.
- Bake for 25 to 30 minutes until tops are slightly browned.
Nutrition Facts : Calories 293.7, Fat 12.3, SaturatedFat 5.4, Cholesterol 30.1, Sodium 178.7, Carbohydrate 41.4, Fiber 1.1, Sugar 19.6, Protein 4.5
CHOCOLATE GLAZED GINGER PUMPKIN MUFFINS
add pizzazz by garnishing muffins with a sparkly touch of Topaz -- gems of crystallized ginger.unknown source
Provided by Lynnda Cloutier
Categories Muffins
Number Of Ingredients 13
Steps:
- 1. preheat oven to 400°. Line sixteen 2 1/2 inch muffin cups with paper bake cups; set aside.
- 2. In a medium bowl, stir together flour, Brown sugar, granulated sugar, baking powder, soda, cinnamon, ground ginger, and salt.
- 3. . Make a well in the center of the flour mixture; set aside. In a small bowl stir together pumpkin, melted butter, buttermilk, and eggs. Add egg mixture all at once to flour mixture. Stir just until moistened. Batter should be lumpy. Spoon batter evenly into prepared muffin cups.
- 4. Bake for 18 to 20 minutes or till wooden pick inserted in the center said muffins come out clean. Remove muffins from muffin cups; cool completely on wire rack
- 5. Dip the tops of the muffins into the chocolate glaze, allowing excess glaze to drip off. Put dipped muffins upright on the wire rack. Sprinkle tops of muffins with chopped crystallized ginger. Let stand for 30 minutes or until glaze set. Makes 16 muffins.
- 6. Chocolate glaze: in a small pan combine 2 ounces chopped unsweetenedchocolate, 2 ounces chopped semi sweet chocolate, and 1/4 cup butter, cut up. Cook and stir over very low heat until melted and smooth. Stir in 1 tablespoon light color corn syrup. Let glaze cool for 10 minutes before dipping muffins.
CHOCOLATE-GINGER PUMPKIN MUFFINS
When it's breezy outside and time for breakfast, we love this tender, moist muffin with hints of ginger and orange, served slightly warm. -Eva Amuso, Cheshire, Massachusetts
Provided by Taste of Home
Time 35m
Yield 20 muffins.
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. In a large bowl, whisk the first eight ingredients. In another bowl, whisk eggs, pumpkin, oil, yogurt and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips and crystallized ginger., Fill greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 140mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
PUMPKIN GINGER CHOCOLATE MUFFINS
Steps:
- Preheat the oven to 350 degrees F. Spray 2 muffin tins with nonstick cooking spray. Set aside. In a large bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, salt and sugar. In a separate medium bowl, whisk together the eggs, pumpkin, olive oil, kefir, and vanilla. Pour the wet ingredients into the dry and mix together using a rubber spatula until just combined. Fold in the chopped ginger. Scoop the batter into the muffin tins and bake for 20 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. Allow the muffins to cool in the tray for 15 minutes. Remove from the tray and cool completely on a wire rack. Meanwhile, melt the chocolate in the microwave in 10 second intervals, stirring with a rubber spatula in between. When it is almost completely melted, stop microwaving and just stir until it is completely smooth. Dip the top of each muffin in the chocolate allowing excess to drip off. Sprinkle the top with the raw pumpkin seeds.
CHOCOLATE GINGER SPICE MUFFINS
This is an exotic treat for me. My uncles who are diabetic also enjoy these and their doctor never complains. I simply love makin them for christmas. It's a standard hershey's recipe. So i usually use hershey's special dark cocoa....
Provided by Bhavna
Categories Dessert
Time 45m
Yield 30 muffins, 15 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 350°F Line muffin cups (2 1/2 inches in diameter) with paper bake cups.
- Combine flour, cocoa, salt, baking powder and set aside.
- Stir together hot water, brown sugar, ginger, cinnamon, nutmeg, cloves, apple sauce, canola oil and eggs in a large bowl. Add dry ingredients, stirring until just moistened. Stir in chocolate pieces. Fill muffin cups about 1/2-full with this batter.
- Bake 20 to 25 mins or until wooden tooth pick inserted in the center comes out clean.
- Cool in pan for 10 mins, remove to wire rack and cool completely.
Nutrition Facts : Calories 216.2, Fat 4.8, SaturatedFat 0.5, Cholesterol 28.2, Sodium 189.6, Carbohydrate 41, Fiber 1.8, Sugar 19.7, Protein 3.5
BANANA MUFFINS WITH CHOCOLATE AND GINGER
These are definitely a sweet treat muffin - and pretty low fat too. Great taste and who can resist the combo of banana, chocolate and ginger???
Provided by country girl kim
Categories Quick Breads
Time 30m
Yield 12 large muffins
Number Of Ingredients 12
Steps:
- Sift flour with baking soda, powder and salt. Set aside.
- Mash bananas in a large mixing bowl. Add oil, yogurt, egg, and vanilla. Mix. Add brown sugar and blend well.
- Stir in dry ingredients until well mixed but don't over-beat. Add chocolate and crystallized ginger. Spoon into oiled muffin tins.
- Bake at 350' for 15-20 minutes or until muffins spring back when touched in the centre.
Nutrition Facts : Calories 172.9, Fat 6, SaturatedFat 2.4, Cholesterol 16.2, Sodium 341, Carbohydrate 28.9, Fiber 2.4, Sugar 11.1, Protein 3.5
CHOCOLATE-GINGER MUFFINS
Yield 11-12 Muffins
Number Of Ingredients 19
Steps:
- 1. Preheat the oven to 400°F. 2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed. Do not overstir. 4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 5. Bake for 15 to 20 minutes. 6. Cool the muffins at least 10 minutes before removing from the tin.
Nutrition Facts : Nutritional Facts Serves
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