How To make Ginger Molasses Muffins
1 t Baking soda
1 tb Hot water
1 c Room temperature butter
1 c Sugar
1 c Molasses
4 Separated, room temp egg
3 1/2 c All purpose flour
1 t Freshly grated nutmeg
1 t Cinnamon
1 t Ground ginger
1 c Buttermilk
1 c Chopped pecan
1 c Raisin
pn Cream of tartar
(Makes about 40.) Preheat oven to 350 deg. Grease 2-inch muffin tins. Dissolve baking soda in hot water. Cream butter with sugar until light and fluffy, using electric mixer. Blend in molasses, yolks and soda. Combine flour, nutmeg, cinnamon and ginger. Mix into butter alternately with buttermilk in 3 additions each. Fold in nuts and raisins. Beat whites with cream of tartar in another bowl until stiff but not dry. Fold into batter. Spoon into prepared tins, filling 3/4 full. Bake until tester inserted in center comes out clean, 20 to 25 minutes. Transfer to racks. (Can be prepared
1 day ahead. Reheat in 350 deg. oven about 4 minutes.)
Serve warm.
How To make Ginger Molasses Muffins's Videos
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Healthy gingerbread muffins that are incredibly fluffy, warm and perfect with a cup of coffee. One of my favorite muffins to enjoy during the Winter. FULL RECIPE:
GINGERBREAD MUFFINS - How to make GINGERBREAD MUFFINS Recipe
WORLD'S BEST GINGERBREAD MUFFINS according to Deronda. Follow these simply steps to create the most scrumptious Gingerbread Muffins you'll bake in your kitchen. Click on Show more below for recipe...
GINGERBREAD MUFFIN
Preheat oven to 350 degree F
2 cups all-purpose flour
1 cup sugar
1 cup molasses
1 cup vegetable oil
2 eggs
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
2 teaspoons baking soda
1 cup boiling water
1. Dissolve baking soda with 2 tablespoons of hot water. Whisk, set aside.
2. In large mixing bowl add flour, sugar, cloves, ginger and cinnamon. Whisk until five ingredients are well combine. Set aside.
3. In medium mixing bowl add eggs (whisk), oil and molasses. Whisk well together. Add to dry ingredients and whisk well.
4. Add 1 cup boiling hot water to mixture. Whisk well. Batter will be thin.
5. Add batter (2/3 full) to each regular, greased and floured, muffin tins. Cupcake paper liner can be used.
6. Bake muffins in preheated oven for 25-30 minutes.
7. Cool and ENJOY!!
TIPS: Store muffins in airtight container up to 2 days. Freeze up to 3 months.
Old Fashioned Traditional molasses Gingerbread cake
Recipe
12 T. Melted butter, cooled
3/4 cup sugar
2 eggs
3 3/4 cup all purpose flour
2 1/4 t. Baking soda
1 1/2 t. Ground ginger
1 1/2 t. Cinnamon
3/4 t. Ground cloves
1 t. Salt
1 1/2 cups molasses
1 1/2 cups hot water
350......35 - 40 minutes....9x13 pan
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Gingerbread -Old Fashioned Gingerbread recipe - Christmas Recipes
Gingerbread -Old Fashioned Gingerbread recipe - Christmas Recipes
Gingerbread, one of the most impimport cake of winter's and of course for Christmas. Ginger bread is full of flavors of spices like cinnamon, nutmeg, all spice and dry ginger. But I add only ginger to my gingerbread. The lovely golden colour of this bread is purely from molasses and is best to enjoy with hot cup of tea or coffee. If you wish you can use your favorite icing on the Gingerbread.
Written recipe:
Martha Stewarts Chewy Chocolate Ginger-Molasses Cookies | Martha Bakes Recipes
One of Martha Stewart's favorite cookies, the Chewy Chocolate Ginger-Molasses Cookies are full of spicy aromas from ginger, allspice, and molasses. These cookies come together in under 30 minutes, but you'll have to test your patience while you chill the dough for at least 2 hours, or overnight before baking. Give these cookies a try and see why they are one of Martha's favorites.
#Cookies #Chocolate #ChewyCookies #Recipe #MarthaBakes #MarthaStewart
00:00 Introduction
00:09 Ingredients
01:06 Mix ingredients together
03:43 Chill the dough
04:27 Scoop onto baking pans
05:32 Final result
Get the recipe for Chewy Chocolate Ginger-Molasses Cookies:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, crafts, entertaining, and holiday projects to enrich your life.
Martha Stewarts Chewy Chocolate Ginger-Molasses Cookies | Martha Bakes Recipes
Molasses Muffins
by Dogwood Crafters, Chef: Brenda Anders
Ingredients
1-1/4 cups softened butter
1 Cup sugar
4 eggs
1/2 Cup molasses
2 tsp soda
1 Cup buttermilk
4 Cups self-rising flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 Cup raisins
Instructions
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses.Combine soda and buttermilk, add to mixture blending well. Combine flour and spices, add to molasses mixture. Stir in raisins mixing well.Fill greased muffin tin 2/3 full and bake at 400 degrees for 15 miles. Makes 3-1/2 dozen.This batter will keep in refrigerator for 2 weeks if kept tightly covered.
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