Time 1h25m Yield 12 cupcakes Number Of Ingredients 19 Steps:
Preheat the oven to 350 degrees F. Line a muffin pan with paper liners. Place the rum and raisins in a small pan, cover, and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest. Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together into a small bowl. Mix with your hand until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and the crystallized ginger to the mixture with a spatula. Divide the batter among the muffin pan (1 rounded standard ice cream scoop per cup is the right amount). Bake on the middle rack of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from the pan. For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth. When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.
Time 25m Yield 12 Number Of Ingredients 7 Steps:
Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. In large bowl, stir together Bisquick mix, 3 tablespoons plus 1 1/2 teaspoons of the cinnamon-sugar and the ginger; make well in center of mixture. In small bowl, mix milk, molasses, egg and orange peel with whisk. Add to dry ingredients, stirring just until moistened. Divide batter evenly among muffin cups, filling half full; sprinkle remaining 1 1/2 teaspoons cinnamon-sugar over batter. Bake 12 minutes. Immediately remove from pan to cooling rack. Serve warm.
Time 55m Yield 4 Number Of Ingredients 9 Steps:
Process beans and milk together in a blender until smooth; pour into a small saucepan. Stir sugar, egg, orange zest, ginger, and cornstarch into the bean mixture until smooth; place over medium heat and cook, stirring constantly, until thickened, about 30 minutes. Stir butter and vanilla extract into the thickened mixture until the butter is melted; pour into 4 dessert cups and refrigerate until chilled, at least 15 minutes.
Yield 12 Number Of Ingredients 8 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 flour, sugar, baking powder, orange peel and salt; mix well. In a small bowl, combine orange juice, 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.
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 40m Yield 14 muffins. Number Of Ingredients 11 Steps:
In a small bowl, combine the flour, sugar, baking powder, baking soda and salt. In a blender, combine the orange, orange juice, egg and oil; cover and process until blended. Gradually add dry ingredients just until moistened. Stir in raisins and walnuts if desired., Fill greased muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Time 50m Yield 12 muffins Number Of Ingredients 13 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.
Time 1h Yield About 16 muffins Number Of Ingredients 9 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.
More about “ginger orange muffins recipes”
Time 23m Yield 12 Muffins Number Of Ingredients 10 Steps:
Preheat oven to 375 degrees. Combine flour, baking powder, soda, and salt. Finely grate zest from orange to make 2 tsp. Peel orange, discarding rind and white pith. Finely chop orange, removing seeds; set aside. With electric mixer, beat butter and sugar until light and fluffy. Beat in egg. Stir in reserved orange and zest. Beat in reserved flour mixture alternately with orange juice, ending with flour. Fold in ginger. Divide batter among muffin tin, filling almost to the top. Bake 18-20 min. or until pick inserted in center comes out clean. Remove from pan; cool on wire rack. You can add 1/2 cup of raisins to the mix too for a variation.
