OLD-FASHIONED GINGERBREAD
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
- Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
- When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.
GINGERBREAD BRAN MUFFINS
These muffins start with a hefty cup of toasted bran, along with whole wheat flour for more bran and super-healthy wheat germ. And they're extra tasty with plenty of cozy spices, fragrant fresh ginger and rich, sweet molasses. There's a lot going on in these little muffins! To amp up the flavor even more, try adding orange zest, cranberries or nuts.
Provided by Samantha Seneviratne
Categories dessert
Time 50m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and line a standard 12-cup muffin tin with paper liners. Spread the wheat bran evenly on a rimmed baking sheet and bake until fragrant and toasted, about 8 minutes. Remove the bran from the oven and increase the heat to 450 degrees.
- In a medium bowl, whisk together the toasted bran, graham flour, all-purpose flour, baking powder, cinnamon, salt and cloves. In a large bowl, whisk together the molasses, vegetable oil, dark brown sugar and eggs. Stir in the buttermilk, raisins and ginger.
- Gently stir the dry ingredients into the wet ingredients, just until everything is evenly moistened. Don't overdo it.
- Divide the batter evenly among the prepared cups. Transfer to the oven and immediately reduce the temperature to 350 degrees F. Bake until the tops are nice and puffed and a toothpick inserted into the center comes out with moist crumbs attached, 22 to 25 minutes. Transfer the muffins to a rack to cool completely.
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
RAISIN GINGERBREAD MUFFINS
These muffins are my husband's favorite year-round. He likes them warm and topped with cream cheese and confectioners' sugar. I like them because they're easy to make and they freeze beautifully.
Provided by Taste of Home
Time 30m
Yield About 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and molasses. Combine 2 cups flour, baking soda, ginger, allspice and cinnamon; add to creamed mixture just until moistened. Toss the raisins with the remaining flour; stir into batter., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
GINGER MUFFINS
For fun, I give my friends this recipe along with a do-it-yourself muffin kit. It includes oven-ready batter in a decorative jar and a few finished muffins to nibble as a sample.
Provided by Taste of Home
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts :
HONEY GINGERBREAD MUFFINS WITH RAISINS
Gingerbread at its best
Provided by Lynnda Cloutier @eatygourmet
Categories Muffins
Number Of Ingredients 12
Steps:
- Beat together first 5 ingredients until blended. Stir together remaining ingredients and add, all at once, beating until blended. Do not overbeat. Divide batter between 18 paper lined muffin cups and bake in a 350 oven for about 25 minutes or until a cake tester inserted in center comes out clean. Allow to cool for 10 minutes and then remove from pans and continue cooking on rack. Makes 18 muffins Source: Renny Darling
GINGER RAISIN MUFFINS
Adopted recipe. The ginger is very nice. Tasty but not too sweet (add some sugar if you like your muffins sweeter). Makes a large recipe but they freeze well (or you can make one third of the recipe to get just one dozen muffins).
Provided by Barefoot Beachcomber
Categories Quick Breads
Time 35m
Yield 36 muffins
Number Of Ingredients 12
Steps:
- Cream together margarine, salt and molasses in a large mixing bowl.
- In a separate bowl, combine dry ingredients and raisins.
- Mix together milk and eggs in another bowl.
- Add dry ingredients to creamed mixture alternately with milk mixture.
- Place in well-greased muffin tins.
- Bake at 400 F for 20 minutes.
Nutrition Facts : Calories 156.5, Fat 4.4, SaturatedFat 0.8, Cholesterol 12.1, Sodium 249.6, Carbohydrate 26.7, Fiber 1.7, Sugar 7.7, Protein 3.6
GINGERBREAD MUFFINS WITH RAISINS
Number Of Ingredients 13
Steps:
- 1. Stir together flour, baking powder, baking soda, salt and spices. Set aside.2. In large mixing bowl, combine KELLOGG'S SPECIAL K cereal, sugar, milk, egg whites, oil, molasses and raisins. Mix well. Add dry ingredients, stirring only until combined. Portion batter evenly into twelve 2 1/2-inch mufifn-pan cups coated with cooking spray.3. Bake at 400°F for 16 minutes or until lightly browned. Serve warm.
Nutrition Facts : Nutritional Facts Serves
GINGERBREAD MUFFINS
Make up this batter and keep it in the refrigerator for up to 2 weeks to bake as you need muffins. These are excellent and so easy.
Provided by Marie
Categories Quick Breads
Time 35m
Yield 36 muffins
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl and refrigerate until ready to use.
- Bake in paper lined muffin tins at 350 degrees for 20 to 25 minutes.
- Batter will keep for 2 weeks in refrigerator.
Nutrition Facts : Calories 146.8, Fat 5.7, SaturatedFat 3.4, Cholesterol 29.1, Sodium 161.4, Carbohydrate 22.5, Fiber 0.4, Sugar 11.2, Protein 1.9
More about "gingerbread muffins with raisins recipes"
BIG & SOFT GINGERBREAD MUFFINS - SAVORY NOTHINGS
From savorynothings.com
4.5/5 (4)Total Time 1 hrCategory Breakfast
- Heat oven to 425°F. Line a 12 cup muffin pan with muffin liners (spray with cooking spray as well if liners aren't non-stick).
- Pour wet into dry ingredients and fold together JUST until combined - do not overmix, lumps are fine. Fold in crystallized ginger, if using.
GINGERBREAD MUFFINS RECIPE (BAKERY STYLE) - SAVVY SAVING …
From savvysavingcouple.net
Estimated Reading Time 6 mins
- In a large bowl, or stand mixer, combine the molasses, light brown sugar, granulated sugars, vegetable oil, applesauce, and milk- mix until combined. Add in the extract and egg. Batter will be thick and fluffy.
- In a large mixing bowl, whisk the dry ingredients. Slowly add the dry ingredients to the wet ingredients and mix until combined.
- Pour mixed batter into the muffin cups and fill almost to the top of the liner. This recipe makes 8 jumbo muffins, or 12 standard sized muffins.
GINGERBREAD RAISIN MUFFINS | DIABETIC RECIPE - DIABETIC …
From diabeticgourmet.com
GINGERBREAD MUFFINS RECIPE - SOUTHERN LIVING
From southernliving.com
GINGERBREAD MUFFINS WITH LEMON GLAZE - SALLY'S BAKING …
From sallysbakingaddiction.com
BAKERY STYLE GINGERBREAD MUFFINS - A KITCHEN ADDICTION
From a-kitchen-addiction.com
EASY PEASY DELICIOUS GINGERBREAD MUFFINS - BAKE THEN …
From baketheneat.com
GINGERBREAD MUFFINS WITH RAISINS - KELLOGG'S
From kelloggs.com
BEST GINGERBREAD MUFFINS RECIPE - HOW TO MAKE …
From thepioneerwoman.com
5/5 (2)Servings 12Cuisine AmericanTotal Time 1 hr 40 mins
GINGERBREAD MUFFINS (READY IN UNDER 30 MINUTES)
From ifyougiveablondeakitchen.com
GINGER-CARROT MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
RAISIN BRAN MUFFINS - BAKE IT WITH LOVE
From bakeitwithlove.com
GINGERBREAD MUFFINS WITH RAISINS - STAGE65.KELLOGGS.COM
From stage65.kelloggs.com
FISHER NUTS | RECIPE | GINGERBREAD MUFFINS
From fishernuts.com
You'll also love