Ginger Nectarine Muffins Recipes

Steps:

• Preheat oven to 400 degrees.
• Grease 8 muffin cups or use paper liners.
• In a large bowl combine flour, white sugar, salt, and baking powder.
• Add oil, egg, and milk.
• Stir only until blended together.
• Fold in fruit.
• Fill muffin tins to the top.
• Sprinkle tops with brown sugar.
• Bake 15-20 minutes.

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 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 400° F. and butter an 8-inch square baking pan.
• Pit nectarines and slice thin. In a bowl stir together sugar and cornstarch and stir in nectarines, lemon juice, and ginger until combined well. Transfer nectarine mixture to pan.
• Into a bowl sift together flour, baking powder, and salt. Cut butter into bits and blend into flour mixture until mixture resembles coarse meal. Stir in milk until just combined and drop topping in small mounds over nectarines. In a small cup stir together sugar and cinnamon and sprinkle over dough.
• Bake cobbler in middle of oven 20 to 25 minutes, or until top is golden.

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine oil, brown sugar, bananas, eggs, buttermilk and vanilla.
• In a medium bowl, combine flour, baking soda, salt, baking powder, pecans, candied ginger, nutmeg, powdered ginger, and cinnamon.
• Add flour mixture to banana mixture;mix well.
• Divide batter among greased or paper-lined muffin cups.
• Bake for 20-25 minutes.

Steps:

• Heat 1/4 cup sugar and gingerroot in a small saucepan over medium heat, stirring until the sugar is dissolved, let cool.
• Stir in lemon zest and set aside.
• Cream butter and 3/4 cup sugar until well mixed.
• Add eggs and beat well.
• Add buttermilk and beat well.
• Combine flour, baking soda and salt in a bowl and mix well.
• Stir buttermilk mixture into flour mixture until just combined.
• Fold in ginger mixture and nectarines.
• Spoon batter into 12 greased muffin cups, filling three-fourths full.
• Bake at 375 degrees for 20 to 25 mintues or until golden brown.
• These muffins are also super when made with blueberries, raspberries or even fresh or frozen peaches instead of nectarines.

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 400F. Add liners to muffin tin. In a large mixing bowl, mash the avocado very well. Add the granulated sugar, oil, Greek yogurt or sour cream, light brown sugar, vanilla, cinnamon, nutmeg, optional salt, and whisk to combine. Add 1 cup flour, baking powder, and stir until just combined. Set bowl aside. In a small bowl, toss nectarines with 2 tablespoons flour. This is an important step. It prevents them from sinking while baking. Gently fold the nectarines into the batter. Divide batter evenly among cups in prepared pan. Bake at 400F for 10 minutes. Lower the oven temperature to 350F and bake for another 15 to 17 minutes, or until muffins are done. Muffins are done when a toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Allow muffins to cool in pan for about 10 minutes before removing.

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Lightly oil and flour a removable bottom cake pan (e.g., angel food cake pan). Set aside.
• In a large bowl, beat (or whisk) together the eggs, milk and oil. Grate the zest off the lemon (use the rest for another purpose) and add to the bowl. Mix well then add the 2/3 C sugar and the ground ginger. Beat well; stir in the flour and mix until a smooth batter is formed.
• Wash the nectarines and pat them dry. Cut the flesh of four nectarines into small pieces (1/3 to 1/2 inch). Add to batter and stir gently until the fruit is completely incorporated.
• Pour the batter into the prepared cake pan. Slice the remaining necarine very thin and lay the slices on the top of the cake to cover. Sprinkle with the candied ginger and the remaining 2 T sugar.
• Bake 50 to 60 (or 70) minutes until firm and golden. Remove from oven and cool completely before serving.