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.
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Caramel Gingerbread Christmas Cupcake Recipe! | Cupcake Jemma
This Christmas cupcake has EVERYTHING to get you in the festive mood. A lightly spiced syrup sponge filled with Christmas spice caramel, decorated with boozy brandy buttercream and all topped off that BEST EVER gingerbread recipe that we gave you a couple of weeks ago (link below). You are sure to wow all your friends and family this Christmas with this delicious and really simple recipe. Don't forget to tag us on Instagram using #cupcakejemma we LOVE seeing your photos. For more Christmas and baking fun make sure to follow the gang @cupcakejemma @nikkicoyne @sallydells @danepemberton
For the caramel:
250ml double/heavy cream
250g caster sugar
125ml water
1 Heaped tsp cinnamon
Good pinch of ginger and mixed spice
1/2 tsp vanilla extract
Good pinch of salt
For the sponge:
110g unsalted butter
110g brown sugar
220g golden syrup (or corn syrup)
150ml milk
1 large egg
220g self raising flour
Heaped teaspoon of both ginger and cinnamon
Good pinch of nutmeg, cloves and salt
For the buttercream:
125g soft unsalted butter
330g icing sugar
Zest of 1 orange
2-4 tbsp brandy (or orange juice)
THAT gingerbread recipe:
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Easy Gingerbread Muffins - Holiday Recipe
Got visions of dancing sugar plums? If so this must-make recipe is one to add to your holiday baking list! Ready in 30 minutes, our Gingerbread Muffins are sweetened with Nate’s pure honey and include our favorite seasonal flavors for an ultimate holiday treat. The entire house will smell delightful while these bake in your oven, and you can add a generous drizzle of Nate’s for extra sweetness.
Ingredients:
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1 ½ tsps ground ginger
1 tsp ground allspice
½ tsp salt
¼ cup Nate’s 100% Pure Honey
¼ cup molasses
1 egg, at room temperature
1 tsp vanilla extract
1/3 cup plain greek yogurt
1/2 cup whole milk
1/4 cup coconut oil, melted
Directions:
Preheat the oven to 350℉. Line a muffin tin with liners, and spray with cooking spray. Set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, allspice, and salt. Set aside. In another bowl, whisk together the honey, molasses, egg, vanilla extract, greek yogurt, whole milk, and coconut oil. Fold the wet ingredients into the dry until just combined.
Fill your muffin liners halfway full, then bake for 18-22 minutes, until they spring back when touched. Let cool, then drizzle with honey to serve.
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Claire Saffitz Makes Holiday Molasses Spice Cookies | Dessert Person
Claire Saffitz Makes Holiday Molasses Spice Cookies | Dessert Person
#ClaireSaffitz #HolidayCookies #Cookies
Chewy Molasses Spice Cookies
Special Equipment:
Stand or hand mixer
Ingredients:
3 3/4 cups all-purpose flour (17 oz / 488g)
1 tablespoon baking soda (0.63 oz / 18g)
2 1/2 teaspoons ground ginger
1/2 teaspoon finely ground black pepper
1/2 teaspoon ground allspice
1/2 teaspoon Diamond Crystal kosher salt
1/4 teaspoon ground cloves
1 1/2 sticks unsalted butter (6 oz / 170g), melted and cooled to room temperature
1 1/2 cups packed dark brown sugar (10.6 oz/ 300g)
2 large eggs (3.5 oz/ 100g), at room temperature
1/2 cup unsulfured molasses (5.6 oz/ 160g)
2 teaspoons apple cider vinegar (0.33 oz/ 9g)
2 teaspoons vanilla extract
1/2 cup demerara sugar, for rolling
0:00 Start
0:01 Intro To How to Make Chewy Molasses Spice Cookies
0:24 Dessert Person Animation/Jingle
0:41 Claire Talks About Molasses Spice Cookies
1:35 Where's Claire's Homegrown Vanilla?
2:05 Ingredients & Special Equipment
3:06 Mix the Dry Ingredients
5:08 Make the Dough
9:40 Roll the Dough Into Balls/ Bake
11:30 Cool & Serve
12:15 Recap / Outro
13:15 Guess who?!
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Amazing Bran Muffins Recipe
This Bran Muffins recipe is an easy and delicious breakfast or grab-and-go snack! These muffins are full of fiber and are so soft, moist, and flavorful! You won’t be able to stop at just one when you try these tender muffins. Since they're so easy to make it's a recipe I love to whip up with my kids. These homemade muffins are a great breakfast treat and my boys love them in their lunchbox! By the way, you can totally add raisins, nuts, blueberries, or any of your favorites to make this recipe your own.
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Recipe Molasses Spice Muffins
Recipe - Molasses Spice Muffins
INGREDIENTS:
●1/2 cup butter, softened
●1/2 cup white sugar
●2 eggs
●1/2 cup molasses
●1 cup whole wheat flour
●1 cup all-purpose flour
●1 teaspoon ground cinnamon
●1/2 teaspoon ground ginger
●1/2 teaspoon baking soda
●2 tablespoons powdered buttermilk
●1/2 cup water
●1/2 cup raisins
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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