16269 gingerbread mini muffins Recipes

gingerbread cake mix, eggnog (not low fat ), vanilla instant pudding mix, heavy cream, sugar, vanilla extract, dried sweetened cranberries, chopped (optional), gingersnap crumbs (optional)

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

gingerbread people, dark molasses, brown sugar, cold water, shortening, all-purpose flour, baking soda, salt, ground allspice, ground ginger, ground cinnamon, frosting, if using self- rising flour , omit baking soda and salt.

gingerbread cake mix, eggs, stout beer, at room temperature, divided, butter, softened, powdered sugar, garnishes: toasted pecans , rosemary sprigs

gingerbread cake/cookie mix, butter, melted, water, chopped mixed candied fruit, chopped pecans, raisins, sugar, orange juice

unsalted butter (16 tbsp or 2 sticks), softened, light brown sugar, eggs, dark molasses (not blackstrap), pure vanilla extract, cake flour, ground ginger, ground cinnamon, baking soda, salt, gingerbread house templates , recipe follows, sugar , plus more as needed, egg whites, heavy cardboard base for the house, pastry bag with a medium plain tip and a small plain tip, frosted shredded mini-wheats for the roof, as needed, tootsie rolls for a fence, as needed, white hershey kisses for roof top spikes, as needed, candy canes for a lamp post outside the door, as needed, granulated sugar for snow drifts, as needed, necco wafers for a cobblestone path, as needed, marshmallows , for snow man, pretzel sticks, for snowman arms, as needed, whole cloves, for snowman eyes, graham crackers to build a shed, as needed, assorted candy such as gum drops , peppermint drops, m & m s, white chocolate chips, red hots, non-pareils or snow caps, silver dragees, green mint jelly leaves, life savers, and animal crackers

fresh ginger, peeled and sliced, cinnamon sticks, whole milk, dark brown sugar, bittersweet chocolate, chopped, vanilla extract, garnish: mini marshmallows

butter, softened, brown sugar, egg, molasses, all-purpose flour, pumpkin pie spice, baking soda, ground ginger, salt, m & s brand ini chocolate candies, vanilla or chocolate frosting

gingerbread mix, half-and-half (can substitute milk), cinnamon, ground ginger, golden raisin, water, dark brown sugar , packed, butter, vanilla, cream or vanilla ice , to serve, chopped candied ginger (to garnish ) (optional)

gingerbread mix (i used hodgson mills whole wheat ), soy flour, baking powder, salt, cinnamon, ginger, splenda sugar substitute, low-fat milk, egg (separated ), egg white

gingerbread-flavored syrup, vanilla-flavored syrup, cold milk

gingerbread, bisquick baking mix, brown sugar , packed, molasses, whipping cream, ground cinnamon, ground ginger, egg, lemon glaze, powdered sugar, butter or 2 tbsp margarine, melted, lemon peel, grated, lemon juice

gingerbread mix, water, butter or margarine, melted, candied orange peel, golden raisins, chopped pecans, powdered sugar, lemon juice or orange juice

gingerbread cake mix, water, lemon juice, ripe pears, sugar, divided, butter, divided, ground cinnamon, divided, ground ginger, divided, cream cheese, softened, brown sugar, orange juice, grated orange peel, rum extract, heavy whipping cream , whipped

all-purpose flour, baking powder, ground ginger, ground cinnamon, baking soda, salt, mild-flavored molasses, butter, melted, brown sugar (or 2 tbsp splenda brown ), egg, boiling water, pears, cut in 6 wedges each, dark chocolate, broken in small pieces, raw sugar (optional)

unbleached white flour, sugar, cinnamon, ground ginger, nutmeg, salt, crystallized ginger, finely chopped, chilled butter or 1/4 cup nonhydrogenated soy margarine, cut into small pieces, baking powder, baking soda, egg substitute, powder, low-fat sour cream, unsulphured molasses, water , in a spray bottle

muffin mix, all-purpose flour, chopped dried mixed fruit bits, chopped nuts, sugar, baking powder, ground ginger, salt, baking soda, ground cinnamon, layer ingredients in serving in a 1-quart food stoage jar with tight lid. (sightly pack each ingredient), cover with fabric. add gift card with ribbin

whole milk ricotta cheese, sour cream, heavy whipping cream, sugar, grated orange peel, vanilla, eggs, gingerbread cookies , 3 inches in diameter (german lebkuchen), apricot preserves, apple juice