Ginger Muffins Recipe

Name: Ginger Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9/16 cup butter; 3 eggs; 1 cup buttermilk or yoghurt; 1 cup sugar; 1 3/4 cups flour; 2 teaspoons baking powder; 2 teaspoons cinnamon powdered; 2 teaspoons powdered ginger; 1 teaspoon cloves powdered; 1/2 cup sugar; 2 drops red food coloring; 2 drops food coloring blue; 3 drops almond essence bitter

Servings: persons

9/16 cup butter
3 eggs
1 cup buttermilk or yoghurt
1 cup sugar
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon powdered
2 teaspoons powdered ginger
1 teaspoon cloves powdered
1/2 cup sugar
2 drops red food coloring
2 drops food coloring blue
3 drops almond essence bitter

1
Pre-heat the oven to 180C.
2
Grease a muffin pan.
3
Melt the butter and allow to cool.
4
Mix the flour, baking powder, and spices in a bowl and set aside.
5
Beat the eggs with the sugar and buttermilk.
6
Sieve the flour and spices over the egg mixture and gently blend together with a spatula.
7
Add the melted butter and continue to stir in gently.
8
Fill each muffin mold 2/3 full and bake for 20 minutes, or until puffy and a skewer comes out clean.
9
Leave to cool then sprinkle with purple sugar.
10
To prepare the purple sugar, place all the ingredients in a small sealable plastic bag and shake vigorously until well mixed.
11
Leftover purple sugar can be stored in the bag.

1669

kcal

Calories

117

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9/16 cup butter, 3 eggs, 1 cup buttermilk or yoghurt, 1 cup sugar, and more.

Yes, Ginger Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ginger Muffins

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