Difference between revisions of "Snappy Ginger Muffins"
RealRecipes (talk | contribs) m (moved Cookbook:Snappy Ginger Muffins to Snappy Ginger Muffins: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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{{recipesummary|Muffin recipes|20|1 hour total|1}} | {{recipesummary|Muffin recipes|20|1 hour total|1}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Cuisine of the United States|American cuisine]] |
| − | | [[ | + | | [[Vegetarian cuisine|Vegetarian cuisine]] |
| − | | [[ | + | | [[Holiday Recipes|Holiday Recipes]] |
| − | | [[ | + | | [[Bread Recipes|bread recipes]] |
| − | | [[ | + | | [[Dessert|dessert]] |
=Snappy Ginger Muffins= | =Snappy Ginger Muffins= | ||
| Line 10: | Line 10: | ||
==Ingredients== | ==Ingredients== | ||
| − | * ½ [[ | + | * ½ [[Cup|cup]] [[Vegetable Oil|vegetable oil]] |
| − | * ¼ cup [[ | + | * ¼ cup [[Sugar|sugar]] |
| − | * ¼ cup [[ | + | * ¼ cup [[Brown Sugar|brown sugar]] |
| − | * 1 cup [[ | + | * 1 cup [[Molasses|molasses]] |
| − | * 1 [[ | + | * 1 [[Egg|egg]] |
| − | * 3 cups all-purpose [[ | + | * 3 cups all-purpose [[Flour|flour]] |
| − | * 1½ [[ | + | * 1½ [[Teaspoon|teaspoons]] [[Baking Soda|baking soda]] |
| − | * 1 teaspoon ground [[ | + | * 1 teaspoon ground [[Cinnamon|cinnamon]] |
| − | * 1 teaspoon ground [[ | + | * 1 teaspoon ground [[Ginger|ginger]] |
| − | * ½ teaspoon [[ | + | * ½ teaspoon [[Salt|salt]] |
| − | * 1 cup [[ | + | * 1 cup [[Water|water]] |
==Procedure== | ==Procedure== | ||
| − | # Preheat [[ | + | # Preheat [[Oven|oven]] to [[Oven_temperatures|350°F]]. |
| − | # In a mixing bowl, [[ | + | # In a mixing bowl, [[Beat|beat]] the oil and the sugars. |
# Beat in molasses and egg. | # Beat in molasses and egg. | ||
# Combine the flour, baking soda, cinnamon, ginger, and salt. | # Combine the flour, baking soda, cinnamon, ginger, and salt. | ||
# Stir into molasses alternating with water. | # Stir into molasses alternating with water. | ||
| − | # Fill greased or paper-lined [[ | + | # Fill greased or paper-lined [[Pots and Pans|muffin cups]] ⅔ full. |
| − | # [[ | + | # [[Bake|Bake]] for 20-25 minutes, or until a wooden toothpick comes out clean. |
# Cool in pan for 10 minutes before turning out to a wire rack. | # Cool in pan for 10 minutes before turning out to a wire rack. | ||
Revision as of 06:32, 6 April 2012
| Snappy Ginger Muffins | |
|---|---|
| Category: | Muffin recipes |
| Servings: | 20 |
| Time: | 1 hour total |
| Difficulty: |  |
| American cuisine
| Vegetarian cuisine | Holiday Recipes | bread recipes | dessert
Snappy Ginger Muffins
Ingredients
- ½ cup vegetable oil
- ¼ cup sugar
- ¼ cup brown sugar
- 1 cup molasses
- 1 egg
- 3 cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 1 cup water
Procedure
- Preheat oven to 350°F.
- In a mixing bowl, beat the oil and the sugars.
- Beat in molasses and egg.
- Combine the flour, baking soda, cinnamon, ginger, and salt.
- Stir into molasses alternating with water.
- Fill greased or paper-lined muffin cups ⅔ full.
- Bake for 20-25 minutes, or until a wooden toothpick comes out clean.
- Cool in pan for 10 minutes before turning out to a wire rack.
