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.
Time 50m Yield 12 muffins Number Of Ingredients 10 Steps:
Preheat oven to 375°; grease muffin cups or use foil or paper baking cups. Finely chop the ginger; finely grate the lemon peel so you have 2 tablespoons. In a big bowl, beat butter and 1 cup sugar with an electric mixer until pale and fluffy. Beat in eggs, one at a time; add ginger and lemon peel. Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up. Fold flour into ginger mixture one third at a time, alternately with the yogurt. When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy to the touch. While the muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish; stir until sugar dissolves. When muffins are baked, remove from oven and let cool 3-5 minutes in pan. Remove from pan and dip top and bottom in the lemon juice and sugar mixture.
Time 35m Yield 12 muffins Number Of Ingredients 11 Steps:
Heat the oven to 375 degrees and line a standard muffin tin with paper liners. In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth. In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping. Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.
Time 35m Yield 12 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined. Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.
Time 52m Yield 12 muffins Number Of Ingredients 13 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.
Yield Makes 12 muffins Number Of Ingredients 10 Steps:
Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups. Into a bowl sift together flour, ginger, baking powder, baking soda, and salt. In a small bowl whisk together egg and molasses until combined. Coarsely chop dates. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures until just combined and stir in dates. Divide batter among muffin cups and bake in middle of oven until a tester comes out clean, about 15 minutes (muffins will not dome).
Time 30m Yield 1 dozen. Number Of Ingredients 12 Steps:
Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Yield 14 servings Number Of Ingredients 16 Steps:
Preheat the oven to 200 °C. Combine the golden syrup, honey, ginger purée in a pot and bring to a boil. Then, cube the butter and add it to the mix, stir and take it off the heat. Add the cream and stir until all the butter has melted In a glass bowl, sift the flour, baking powder and baking soda. Add the breadcrumbs, ginger powder and allspice Add about 75% of the mix from the pot (keep the rest for the sauce) to it and mix well. Butter the muffin tins and fill them nearly to the top. Then, cover them with foil. Fill the oven tray with boiling water and put your muffin tins in the tray (at least ⅓ of the tin should be submerged in water - you’re creating a water bath). Bake until a toothpick poked in the muffin comes out dry (about 30-45 mins, depending on your oven). Remove from the oven and let the muffins cool in the tins until you can handle the tins (I used silicon moulds) Remove from the tins and cool on a wire rack Mix the cream, ginger powder, lemon juice and the remaining liquid mix and lightly whip together. Serve muffins hot with cold glaze. Enjoy!
