Lime And Ginger Bran Muffins Recipes

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LIME AND FRESH GINGER MUFFINS



Lime and Fresh Ginger Muffins image

Make and share this Lime and Fresh Ginger Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 52m

Yield 12 muffins

Number Of Ingredients 13

3/4 cup sugar
1/4 cup chopped peeled gingerroot
2 tablespoons finely grated lime zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup buttermilk
1/3 cup vegetable oil
1 cup powdered sugar
1 teaspoon finely grated lime zest
2 tablespoons freshly squeezed lime juice

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.

Nutrition Facts : Calories 237.6, Fat 7.2, SaturatedFat 1.2, Cholesterol 35.9, Sodium 238.4, Carbohydrate 39.9, Fiber 0.6, Sugar 23.2, Protein 3.8

LIME AND GINGER BRAN MUFFINS



Lime and Ginger Bran Muffins image

Make and share this Lime and Ginger Bran Muffins recipe from Food.com.

Provided by Ennoia

Categories     Breakfast

Time 40m

Yield 12 muffins, 12-14 serving(s)

Number Of Ingredients 15

1/4 cup ginger (finely chopped)
3/4 cup granulated sugar
2 tablespoons lime juice
1 tablespoon lime zest, grated
1/2 cup butter (room temperature)
2 eggs
1 cup buttermilk
1 3/4 cups natural bran
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup granulated sugar
1/4 cup water
2 tablespoons lime juice

Steps:

  • Preheat oven to 375 degrees F.
  • Combine ginger, 2 tbsp of lime & 1/4 of sugar in a small pot.
  • Cook over medium heat for 3 minutes or until sugar has dissolved & mixture is hot.
  • Remove from heat and cool.
  • Stir in lime zest (wait until it's cool, or else the zest will cook and you will lose the bright green colour).
  • Whisk butter with remaining 1/2 cup sugar until smooth.
  • Whisk in eggs and buttermilk until blended.
  • Combine bran, flour, salt, baking soda and baking powder in a large bowl.
  • Stir in buttermilk mixture - Do not overmix.
  • Spoon batter into 12 large well-greased or paper-lined muffin cups.
  • Fill to about 3/4 full.
  • Bake for 20-25 minutes or until a toothpick comes out clean.
  • GLAZE: Prepare glaze by combining sugar, water and lime juice in a small pot.
  • Bring to a boil over high heat and boil for 1 minute.
  • Prick hot muffins several times with a toothpick or skewer and brush muffin with glaze.
  • Cool in pan on a rack.

Nutrition Facts : Calories 226.3, Fat 9.3, SaturatedFat 5.3, Cholesterol 52.1, Sodium 439.2, Carbohydrate 35.5, Fiber 3.2, Sugar 20.6, Protein 4.2

GINGERBREAD BRAN MUFFINS



Gingerbread Bran Muffins image

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

1 cup wheat bran
1/2 cup graham or whole wheat flour
3/4 cup all-purpose flour
2 3/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/2 cup molasses
1/2 cup vegetable oil
1/2 cup packed dark brown sugar
2 large eggs
3/4 cup buttermilk
1/4 cup raisins
3 tablespoons minced fresh ginger

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.

BRAN-GINGERUM MUFFINS



Bran-Gingerum Muffins image

Very moist, flavorful, high-fiber muffins.

Provided by Robert

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 18

2 tablespoons vegetable oil
⅔ cup applesauce
1 cup 1% low-fat milk
⅔ cup low-fat plain yogurt
1 extra large egg
2 ½ tablespoons strawberry jam
1 tablespoon vanilla extract
2 ¾ cups bran flakes cereal
1 cup whole wheat flour
1 ¼ cups wheat bran
1 ¼ cups buckwheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ tablespoons brown sugar
2 teaspoons ground ginger
¼ teaspoon pumpkin pie spice
¼ teaspoon allspice
¼ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly coat muffin cups with cooking spray or line with paper muffin liners.
  • In a medium bowl, beat together oil, applesauce, milk, yogurt, egg, strawberry jam, and vanilla extract.
  • In a food processor, grind bran flake cereal to a fine powder; this should make about 1 1/4 cups flour. Transfer to a large bowl, and stir together with whole wheat flour, wheat bran, buckwheat flour, baking powder, baking soda, brown sugar, ground ginger, pumpkin pie spice, allspice, and ground nutmeg. Pour in applesauce mixture, and mix thoroughly. Spoon mixture into prepared muffin cups, filling until level with the top of the muffin cups.
  • Bake in preheated oven 26 to 30 minutes, or until muffins test done with a toothpick. Remove muffins from pan, and cool on wire racks.

Nutrition Facts : Calories 136.4 calories, Carbohydrate 25.3 g, Cholesterol 14.9 mg, Fat 3.1 g, Fiber 4.8 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 166.8 mg, Sugar 7 g

CARROT GINGER BRAN MUFFINS



Carrot Ginger Bran Muffins image

From Women's Health Magazine, these taste awesome and they're really healthy for you! I like to put them in the fridge and microwave one for breakfast. Here's Women's Health Mag description: You may still be sporting sandals, but cold and flu season will be back faster than you can say "Gesundheit!" Protect yourself with this spicy triple threat. Car­rots are rich in immune-boosting vitamin A, zinc-packed pumpkin seeds ward off infection, and apple juice flows with sniffle-stifling vitamin C. "If your body needs to protect itself or heal, these three vitamins are essential," Zeratsky says. Another weapon: yogurt. Studies show that its good-for-you bacteria provide another line of defense against microbes.

Provided by Anomalyk

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 13

1/3 cup frozen unsweetened apple juice concentrate
1/2 cup wheat bran
1 1/4 cups whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 egg, beaten
1/2 cup yogurt
1/2 cup carrot, shredded
1 teaspoon fresh ginger, grated
3 tablespoons molasses
1/4 cup pumpkin seeds

Steps:

  • Preheat oven to 375°F.
  • Boil juice over high heat until it becomes syrupy. Set aside and let cool.
  • In a large bowl, whisk together wheat bran, flour, baking soda, baking powder, cinnamon, and dried ginger.
  • In a separate bowl, combine reduced juice, egg, yogurt, carrot, fresh ginger, and molasses. Combine mixtures and then fold in pumpkin seeds.
  • Spoon batter into paper-lined muffin cups. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool on a wire rack.

Nutrition Facts : Calories 93.1, Fat 2.4, SaturatedFat 0.7, Cholesterol 18.9, Sodium 167.1, Carbohydrate 16.2, Fiber 2.9, Sugar 3.6, Protein 3.7

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