Whole Wheat Ginger Orange Muffins Recipes

WHOLE WHEAT GINGER-ORANGE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Generously grease 2 1/2-inch muffin cups or line with paper baking cups.
• Mix first 7 ingredients in large bowl; stir in crystalized ginger and orange peel.
• Whisk butter,sour cream.orange juice and eggs in medium bowl.
• Make well in center of dry ingredients;add butter mixture to well, stir until.
• just blended (batter will be lumpy).
• Spoon batter into prepared cups,filling each 3/4 full.
• Bake until muffins are golden brown and tester inserted in center comes out clean, 20 to 25 minutes.
• Cool 5 minutes, turn out of pan.
• Serve warm or at room temperature.

MOLASSES SPICE MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners, or generously grease with cooking spray.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the molasses. Combine the whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, and powdered buttermilk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups.
• Bake for 20 to 25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks.

WHOLE WHEAT MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flours, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.