Ginger Date Muffins Recipes

Steps:

• Preheat oven to moderately hot.
• grease a 12 hole muffin pan.
• Combine dates and the water in a medium saucepan, bring to the boil.
• remove from heat and add soda, then stand for 5 minute.
• sift dry ingredients into a large bowl, stir in date mixture and then the remaining ingredients.
• spoon mixture into prepared pan.
• Bake in oven for about 20 minute.
• Caramel sauce.
• combine ingredients in a bowl and stir over heat without boiling, until sugar dissolves.
• Simmer without stirring for 3 minute or until thickened slightly.
• Serve with the muffins.

Steps:

• Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
• Into a bowl sift together flour, ginger, baking powder, baking soda, and salt. In a small bowl whisk together egg and molasses until combined. Coarsely chop dates. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures until just combined and stir in dates. Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 15 minutes (muffins will not dome).

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:

• Preheat oven to 400F and prepare twelve muffin cups.
• In a bowl sift together, flour, ginger, baking powder and baking soda.
• In a small bowl whisk together egg and golden syrup until combined.
• In a large bowl beat together butter and sugar until light and fluffy.
• Beat in flour and egg and egg mixtures until just combined and stir in dates.
• Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 15 minutes.

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 390F Sift together flour, ginger, bp, bs and salt. Whisk egg and molasses together in another bowl until combined. Coarsely chop dates. In a large bowl, beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures until just combined and stir in dates. Bake in muffin cups in the middle of the oven until done (15 mins).

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.