How To make Title: Fresh Ginger Muffins
Servings: 16
2 oz fresh ginger root
3/4 c sugar
2 T lemon zest
3 T sugar
8 T butter
2 egg
1 c buttermilk
2 c all-purpose flour
1/2 t salt
3/4 t baking soda
PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut the unpeeled ginger until it is in tiny pieces; or hand chop into fine pieces. (You should have 1/4 cup; it is better to have too much ginger than too little.) Put the ginger and 1/4 cup sugar in a small skillet or pan and cook over medium heat until the sugar has melted and the mixture is hot. Don't walk away from the pan--this cooking takes only a couple of minutes. Remove from the stove and let the ginger mixture cool. Put the lemon zest and 3 tablespoons sugar in the food processor and process until the lemon peel is in small bits; or chop the lemon zest and pith by hand and then add the sugar. Add the lemon mixture to the ginger mixture. Stir and set aside. Put the butter in a mixing bowl and beat a second or two, 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. Beat until smooth. Add the ginger-lemon mixture and mix well. Spoon the batter into the muffin tins so that each cup is 3/4 full. Bake 15 to 20 minutes. Serve warm.
-----
How To make Title: Fresh Ginger Muffins's Videos
Gingerbread Muffins & Fancy Coffee
Giveaway is now closed!! Congrats to Judi Tanner!
Sunlit French Press -
Fame Bit -
Madelyn Ferguson -
**Order MTS Whey:
Tiger Fitness
Use code KIM to save 5% on all MTS products (must spend $49)
MTS Nutrition
Use code KH30 to save 30% on your total order!
Get Quest Bars -
Follow me everywhere!!
Blog
Facebook
Pinterest
Instagram
Twitter
Contact me at kimhoeltje@gmail.com
Music - Hyperfun Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
I'm so lucky to be sponsored by Sunlit for this video. All opinions on products are true and honest and they are mine.
Orange Butternut Muffins–Bruno Albouze–THE REAL DEAL
An original and delicious Autumn morning muffins stuffed with roasted butternut in orange juice, cinnamon, ginger, star anise and allspice. The taste of the holidays????.
To get the full recipe go to
Recipes / Shop / Gallery / Events / Blog / Food Reviews
@
Instagram@
Facebook@
Pinterest@
Twitter@
Soaking the Dry Fruits | Super Moist Fruit Cake Recipe Part 1 | Holiday Favourites
With Christmas just about a month away, its time for us to soak the fruit for our super moist Fruit Cake recipe! These delicious dried fruits are soaked in alcohol and bring a ton of flavour to our Christmas Fruit Cake. Don't forget to tune in for next week's video to see it all come together!
Full Written Recipe -
#platinitwithwendy #fruitcake #goanfood
______________________________________________
Subscribe for more recipes that impress with ease! -
Check out my Website for all the recipes and more! -
Check out my Facebook Page -
Follow me on Instagram -
Join my Tiktok family -
Gingerbread Muffins: Way Better Than a Scented Candle! And, You Can Eat Them!
Gingerbread for breakfast? Most definitely! These muffins are perfect for Christmas morning breakfast and such an easy muffin recipe!
YesterKitchen merchandise is HERE!!! Shot glasses, coffee mugs, flasks, aprons... the things you need to have! -
It would be my honor to have you support me in our ever-growing YesterKitchen channel by making a one-time donation or becoming a member!
Join my Facebook page!!
Inquiries about Sponsoring, Product Testing, Affiliates and Partnering please contact me at YesterKitchen@gmail.com
Thank you so much for joining me!!!! We’re cooking history through food and recapturing some childhood memories along the way!
Here’s your recipe!
1/2 Cup Shortening or Softened Butter
1/2 Cup Sugar
1 Egg
1 Cup Molasses
3 Cups Flour
1 1/2 TSP Baking Soda
1/2 TSP Salt
1 TSP Cinnamon
1 1/2 TSP Ginger
1/2 TSP Cloves, Ground
1 Cup Hot Water
Set oven to 375. Sift flour, baking soda and salt, set aside. Cream shortening or butter with sugar. Beat in egg, then molasses. Stir dry ingredients into molasses mixture. Gradually add hot water, beat until smooth. Fill greased muffin tins 2/3 full and bake 250 - 25 minutes until toothpick or skewer comes out clean.
Looking for more? I have you covered! Here are my favorite Playlists!!
Best of YesterKitchen! My Most Popular Episodes!
Wayback Machine! Dishes from 1939 and Earlier!
Jill’s Retro Restaurant Tributes!
Have a Retro Party!
1960s Main Dishes and Sides!
Thank you so much for joining me!!!! We’re cooking history through food and recapturing some childhood memories along the way!
#easymuffinrecipe #christmasmorningbreakfast #holidaybaking
Pear Ginger Muffins, Moist Delicious and Flavorful Page 234 Simply Homemade Home at The Hollow
Extracts to Inspire
Digestive Bitters
1 (15oz.) canned pears, drained diced and blotted dry
2 cups ap flour
1 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
1/2 cup firmly packed brown sugar
1 egg, lightly beaten
1 (8 0z.) carton sour cream
1/2 cup vegetable oil
3 tab molasses
1/2 cup chopped pecans
1/2 cup crystallized ginger, finely chopped
Talking about the griekwastad murders while making gingerbread muffins / Just Anya
#baking #gingerbread #muffins #stayconnected
2 1/2 cups flour
3/4 cup packed brown sugar
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1/4 teaspoon ground cloves
1/4 tsp salt
2 large large eggs
1 tsp vanilla extract
1/3 cup oil
5 Tbsp honey
2 Tbsp molasses
1/3 cup milk
Directions:
In a large bowl combine the flour,, baking powder, cinnamon, ginger, cloves and salt.
In another bowl combine the eggs, sugar, vanilla extract, oil, honey, molasses and milk.
Add the wet ingredients to the dry and mix with a rubber spatula just until combined. Don’t over-mix.
Evenly distribute the batter among all muffin cups
bake at 180 degrees Celsius for about 28-32 minutes, or until a tester comes out clean.