Ginger Spice Muffin Mix Recipes

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SUGAR AND SPICE MUFFINS



Sugar and Spice Muffins image

A great recipe compliments of my grandma. The muffins taste like cake doughnuts....yummm!

Provided by dakota kelly

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 11

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
⅓ cup vegetable oil
¾ cup white sugar
1 egg
¾ cup milk
¾ cup white sugar
1 teaspoon ground cinnamon
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
  • In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
  • Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
  • While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.

Nutrition Facts : Calories 299.3 calories, Carbohydrate 40 g, Cholesterol 37.1 mg, Fat 14.7 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 208.8 mg, Sugar 25.8 g

SPICY GINGER MUFFINS



Spicy Ginger Muffins image

Delicious and easy, these spicy ginger muffins are sure to be a hit with the kids! Mine take these for school lunches all the time!

Provided by Karlynn Johnston

Categories     Breakfast

Time 30m

Number Of Ingredients 11

1/2 cup butter
1 cup sugar
2 eggs
1 cup molasses
3 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon cloves
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk or sour milk

Steps:

  • Preheat your oven to 375°F.
  • Cream your butter and sugar together then crack those eggs, and beat them into the butter mix.
  • Add the molasses.
  • Whisk the dry ingredients together.
  • Curdle the milk with vinegar, then add to the butter mix, alternating with dry ingredients.
  • Grease the pans and pour the batter in.
  • Bake for 15-20 minutes, until the tops spring back when touched.

Nutrition Facts : ServingSize 1 g, Calories 234 kcal, Carbohydrate 42 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 33 mg, Sodium 134 mg, Sugar 25 g

FRESH GINGER MUFFINS



Fresh Ginger Muffins image

Provided by Food Network

Categories     dessert

Time 1h

Yield About 16 muffins

Number Of Ingredients 9

A 2-ounce piece unpeeled ginger root
3/4 cup plus 3 tablespoons sugar
2 tablespoons lemon zest with some pith
1/2 cup (1 stick) butter, room temperature
2 eggs
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda

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.

PUMPKIN MUFFINS WITH GINGER AND SPICE!



Pumpkin Muffins With Ginger and Spice! image

Make and share this Pumpkin Muffins With Ginger and Spice! recipe from Food.com.

Provided by Rita1652

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 17

nonstick cooking spray
1/4 cup unsalted butter
1/2 cup brown sugar, firmly packed
1 large egg
1/2 cup canned pumpkin puree
1 teaspoon freshly grated gingerroot
1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 pinch black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup low-fat buttermilk
1/2 cup finely minced crystallized ginger
1/2 cup minced walnuts

Steps:

  • Preheat the oven to 350°F and spray 12 muffin tins with nonstick spray.
  • Place the butter in a mixing bowl and beat at high speed with an electric mixer for 30 seconds. Gradually add the sugar and continue to beat until the mixture is very fluffy.
  • Add the egg and mix on low speed to combine. Add the pumpkin puree and grated ginger root and mix again.
  • Sift the flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice together.
  • Fold in half of the flour mixture. Stir in the buttermilk. Fold in the remaining flour mixture and the crystallized ginger. The batter should be smooth, but be careful to not overmix.
  • Fill the prepared tins halfway with the batter. Top with chopped nuts.
  • Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
  • Transfer the muffin tins to a wire rack and cool for 10 minutes before removing the muffins.

Nutrition Facts : Calories 152.1, Fat 7.6, SaturatedFat 2.9, Cholesterol 25.9, Sodium 146.1, Carbohydrate 19.2, Fiber 1, Sugar 9.8, Protein 2.8

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