Best Ginger Yeast Muffins Recipes
SNAPPY GINGER MUFFINS
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
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.
GINGERBREAD MUFFINS
An easy-to-make delightful treat! Irresistible and divine with tea, these gingerbread muffins will fill your kitchen with the smell of the holidays. Passed down to me from my mother-in-law. My husband grew up on these muffins and still loves them!
Provided by Melissa Kosswig
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
- Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 26.6 g, Cholesterol 13.6 mg, Fat 4 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 210.4 mg, Sugar 13.1 g
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.
GINGER MOLASSES MUFFINS
A closely related muffin that resembles the bran muffin with a subtle taste of ginger to spice up things a little bit more than usual. A very good muffin for those early morning coffee breaks or for breakfast on the go when you are in a hurry.
Provided by Slocan cook
Categories Breakfast
Time 35m
Yield 12 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 12 cup muffin pan and set aside. Preheat oven to 350 degrees.
- Combine all of the dry ingredients in a medium size mixing bowl and set aside.
- Beat eggs, oil, molasses and milk in a large mixing bowl with an electric hand mixer on slow speed.
- Pour the dry ingredients into the wet and combine well until glossy and smooth.
- Add the ginger and just stir until incorporated into the batter.
- Pour batter evenly into greased muffin cups and fill 2/3 full.
- Bake for 20 minutes or until nicely browned.
- Remove from oven and set aside for 10 minutes before removing from container. Let cool on wire rack.
- Enjoy with a spot of butter on the side.
Nutrition Facts : Calories 104.7, Fat 3, SaturatedFat 0.5, Cholesterol 16.6, Sodium 76.1, Carbohydrate 18.1, Fiber 0.3, Sugar 10.2, Protein 1.6
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