Fresh Ginger Muffins Recipes

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs and molasses; mix well. Combine dry ingredients; add to creamed mixture alternately with buttermilk, beating just until blended. Fill greased muffin cups half full. , Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

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.

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.

Steps:

• Preheat oven to 375°; grease muffin cups or use foil or paper baking cups.
• Finely chop the ginger; finely grate the lemon peel so you have 2 tablespoons.
• In a big bowl, beat butter and 1 cup sugar with an electric mixer until pale and fluffy.
• Beat in eggs, one at a time; add ginger and lemon peel.
• Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.
• Fold flour into ginger mixture one third at a time, alternately with the yogurt.
• When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy to the touch.
• While the muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish; stir until sugar dissolves.
• When muffins are baked, remove from oven and let cool 3-5 minutes in pan.
• Remove from pan and dip top and bottom in the lemon juice and sugar mixture.

Steps:

• Line 12-cup muffin pan with paper liners.
• Preheat oven to 375°.
• In a food processor, process sugar, ginger, and lime zest until finely chopped and mixture resembles wet sand.
• In a big bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, whisk the ginger mixture, eggs, buttermilk, and oil together until blended.
• Add the egg mixture to the flour mixture and stir until just blended.
• Divide batter equally among muffin cups.
• Bake for 18-22 minutes or until tops are light golden brown and a pick comes out clean.
• Let cool in pan on a wire rack for 3 minutes, then transfer to rack to cool while you make the icing.
• In a small bowl, combine the powdered sugar, lime zest, and lime juice; stir until smooth.
• Spoon over the tops of warm muffins and let cool.