Best Eggless Ginger Pudding Muffins Recipe By Tasty Recipes

SNAPPY GINGER MUFFINS

Snappy Ginger Muffins image

Meet the Cook: To tell the truth, I cook out of necessity but enjoy myself when I bake! I make these for school lunches and my husband to take with him to work. They are nice to serve for breakfast besides. Our children are 9 and 5. While we don't farm, our home's out in the country and we do have a pony here. -Marlene Falsetti, Lowbanks, Ontario

Provided by Taste of Home

Time 30m

Yield about 20 standard-size muffins.

Number Of Ingredients 11

Ingredients

1/2 cup canola oil
1/4 cup sugar
1/4 cup packed brown sugar
1 cup molasses
1 egg
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup water

Steps:

In a bowl, beat the oil and sugars. Beat in molasses and egg. Combine the flour, baking soda, cinnamon, ginger and salt; stir into molasses mixture alternately with water. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 184 calories, Fat 6g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 164mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

EGGLESS GINGER PUDDING MUFFINS RECIPE BY TASTY

Eggless Ginger Pudding Muffins Recipe by Tasty image

Here's what you need: all purpose flour, ground ginger powder, ground allspice, baking powder, baking soda, butter, fresh bread crumbs, golden syrup, honey, purée of fresh ginger, cream, butter, cream, ginger powder, lemon juice, 25 % liquid mix

Provided by Manini Lalbhai Badlani

Yield 14 servings

Number Of Ingredients 16

Ingredients

1 cup all purpose flour
4 teaspoons ground ginger powder
1 teaspoon ground allspice
1 teaspoon baking powder
1 teaspoon baking soda
1 cup butter
1 ¼ cups fresh bread crumbs
1 cup golden syrup
2 tablespoons honey
1 ½ cups purée of fresh ginger
¼ cup cream
butter, (for greasing pan and foil)
1 cup cream
2 teaspoons ginger powder
¼ teaspoon lemon juice
25 % liquid mix, (preparation directions in the instructions)

Steps:

Preheat the oven to 200 °C.
Combine the golden syrup, honey, ginger purée in a pot and bring to a boil. Then, cube the butter and add it to the mix, stir and take it off the heat.
Add the cream and stir until all the butter has melted
In a glass bowl, sift the flour, baking powder and baking soda. Add the breadcrumbs, ginger powder and allspice
Add about 75% of the mix from the pot (keep the rest for the sauce) to it and mix well.
Butter the muffin tins and fill them nearly to the top. Then, cover them with foil.
Fill the oven tray with boiling water and put your muffin tins in the tray (at least ⅓ of the tin should be submerged in water - you're creating a water bath).
Bake until a toothpick poked in the muffin comes out dry (about 30-45 mins, depending on your oven).
Remove from the oven and let the muffins cool in the tins until you can handle the tins (I used silicon moulds)
Remove from the tins and cool on a wire rack
Mix the cream, ginger powder, lemon juice and the remaining liquid mix and lightly whip together.
Serve muffins hot with cold glaze.
Enjoy!