Lime And Ginger Bran Muffins Recipes

LIME AND FRESH GINGER MUFFINS

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.

LIME AND GINGER SYRUP

Steps:

• In a large saucepan, combine the sugar with the water and ginger and bring to a boil, stirring until the sugar is dissolved. Simmer over low heat, stirring occasionally, for 15 minutes longer. Stir in the lime juice and simmer until syrupy, about 15 minutes. Strain the syrup into jars and let cool completely before storing.
• Make Ahead The syrup can be refrigerated for up to 1 month.

PLUM JAM WITH LIME AND GINGER

Steps:

• Place all ingredients in pot and bring to a boil.
• Boil rapidly to almost the jelling point.
• This will be where you are stirring as it is still boiling for 15 minutes.
• As it thickens make sure to stir so not to burn.
• Ladle into sterilized jars leaving 1/4 inch head space.
• Process 15 minutes in a boiling water bath.

CARROT GINGER BRAN MUFFINS

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.

LIME AND GINGER BRAN MUFFINS

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.