Eggless Ginger Pudding Muffins Recipe By Tasty

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!

Steps:

• Using a microplane or grater, grate the ginger and squeeze out the juice through cheesecloth or a fine sieve into a bowl. You need 2 tablespoonfuls of juice. You should see a fine layer of white starch. Put 1 tablespoon of juice into each of two bowls. Heat the milk and sugar to 60-65°C (140-150°F), stirring until the sugar has dissolved.
• Stir the ginger juice, then pour the milk from a height of about 10 cm (4 inches) into the ginger juice. Don't stir and don't move the bowls. Leave for 5-10 minutes to set. Serve warm or chilled.

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.

Steps:

• 1. Mix all ingredients until combined. Do not overmix!
• 2. Spoon into prepared muffin tins and bake at 350 degrees for 20-35 minutes, or until a knife comes out clean when inserted in the middle.

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.