Crystallized Ginger Spice Mini Muffins are warm, tender and delicious with a nice amount of sweetness and spice. They’re the perfect size for sharing!
How can anyone be as muffin crazy as me? There isn’t anything I don’t think I’d stuff into a muffin, These Crystallized Ginger Spice Mini Muffins are my newest obsession and being mini in size guarantee that I can have more!!!!!
I’ve been obsessing about crystallized ginger too. No, I don’t know why I just get on a kick sometimes.
I was originally planning on trying a chocolate muffin with crystallized ginger or citrus of some kind but once the spice idea flittered through my little brain I had to give it a try.
After I got some crystallized ginger I bit into a piece and couldn’t believe how hot it was. I thought what have I done? It’s not something that I would just want to sit around munching on.
I’d already decided that I wanted to make mini muffins. They’re great because you can have just one (yeah right) or two (getting warmer) and it’s still less than a whole muffin.
I was concerned that if anyone bit into a muffin and got a big ole piece of ginger that it wouldn’t be a pleasantexperience.
Wrong! The ginger became much milder once it was baked and being paired with the spices was a match made in culinary heaven.
Don’t have time to make them now? PIN IT for later!
A few items we used to make Crystallized Ginger Muffins
Mini Muffin Pans – This pan has 48 cups which makes baking these mini muffins a breeze.
Muffin papers – I buy this brand now for all my muffin baking. They’re of great quality.
These beauties are dusted with powdered sugar. Here are a few more options:
Leave them plain
Sprinkle cinnamon sugar over the top before baking
Top with ground nuts before baking
Drizzle with a glaze once baked and cooled
Top with additional diced ginger after baking
Add oats to the top prior to baking
We baked these into mini muffins which makes the perfect snack. You can definitely bake them into standard-sized muffins too.
These muffins are perfect for any time but are especially perfect when entertaining because everyone can help themselves. I’ll definitely be making these muffins regularly!
If you’re as muffin crazy as I am, here are a few more that we LOVE!
Basic Muffin Recipe
Rhubarb Muffins
Mango Muffins
Lemon Pistachio Muffins
Harvest Muffins
Cherry Almond Muffins
Vanilla Muffins
Have you ever eaten crystallized ginger? If not,I challenge you to try it. If you have, how is your favorite way to enjoy it? I’m looking for inspiration here!
Preheat the oven to 350°F. Grease or line 48 mini muffin cups with liner papers.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, salt, cloves, and nutmeg.
In a separate large bowl add melted butter, vegetable oil, sugar, brown sugar, buttermilk, and vanilla. Blend well. Add eggs one at a time and blend until combined.
Add dry ingredients to wet ingredients. Mix until just combined.Add crystallized ginger and pecans. Blend until combined
Spoon batter into muffin cups 3/4 full. Bake for 14-16 minutes, turning pans halfway through baking. Remove muffins frompans and dust with powdered sugar.
Store muffins in anair-tight container once they’ve cooled completely. Can be frozen.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Lots of the time, the two terms are used interchangeably. However, some argue that there are differences. Largely that candied ginger is the sugar-soaked ginger stored in the syrup, whereas crystallized ginger is the version coated in sugar and dried out.
Fortify your immune system with the natural powers of crystallized ginger. Its properties help combat colds, soothe sore throats, and act as a decongestant. Keep this spicy remedy on hand during flu season, and stay healthy.
(I'm from the UK) for those who don't know what it is, it's chuncks of ginger stems boiled in syrup to preserve them. However the AI went on to say it was only commonly known by that name in the UK with it being known more as "crystallized ginger" or "candied ginger." In the States.
You can snack on crystallized ginger, use it as a garnish on cookies or ice cream sundaes, or toss it with rice and roasted vegetables. It should not be used as a substitute for fresh or ground ginger.
Generally, ginger is safe for consumption by individuals with diabetes. It may also offer several health benefits that can support diabetes management. Evidence notes that ginger can be beneficial for digestive health and reducing nausea and vomiting.
In high doses it may cause mild heartburn, diarrhea, and irritation of the mouth. You may be able to avoid some of the mild stomach side effects, such as belching, heartburn, or stomach upset, by taking ginger supplements in capsules or taking ginger with meals.
How much ginger should you take daily? Ginger is safe to eat daily, but experts recommend limiting yourself to 3 to 4 grams a day — stick to 1 gram daily if you're pregnant. Taking more than 6 grams of ginger a day has been proven to cause gastrointestinal issues such as reflux, heartburn and diarrhea.
Ginger has anti-inflammatory, antioxidant, and anticancer properties. Because of this, it's thought to boost your overall immunity. For people with arthritis, its anti-inflammatory properties are of particular benefit. Ginger contains anti-inflammatory compounds that function in the same way as COX-2 inhibitors.
You can freeze for up to a year, but 6 months is ideal. For up to 3 months, keep candied ginger in an airtight container away from heat and light. Refrigerate for up to 6 months for extended storage. Three months at room temperature, 6 months in the fridge!
It can help stimulate the production of digestive enzymes and improve overall digestion. By reducing bloating and improving digestive function, ginger may contribute to a flatter belly appearance, but it won't specifically target fat in that area.
Ginger might lower blood pressure. Taking ginger along with medications that lower blood pressure might cause blood pressure to go too low. Monitor your blood pressure closely.
The harder and older it is the longer it will take to soften and the taste won't be as good! Cook the ginger in 350ml / 1.5 cups of water on medium-low heat (simmering) for about 50-60 minutes until the ginger is between soft and al dente. Cook it open for the first 15 minutes before you close the pot with a lid.
Sprinkle finely chopped pieces as a finishing touch on apple pie a la mode or a whipped cream-topped brownie. Combine diced Crystallized Ginger with nuts, brown sugar and spices for a baked apple or pear filling. Add chunks to a stir-fry for a sweet and spicy bite. Dip Crystallized Ginger pieces in melted chocolate.
The only difference between uncrystallized ginger and crystallized ginger is the amount of sugar that is coated. The uncrystallized has less sugar coating and can be used in the same way as crystallized ginger. Ginger slices helps with indigestion, nausea, colic, heartburn, morning sickness, and acid reflux.
A fresh lot of salt is then added, this time with vinegar, and the ginger is left to pickle for seven days. At this stage in the process it is referred to as 'ginger preserved in brine' or 'salted ginger'. Now most of this ginger will be preserved with sugar to make crystallised ginger.
Address: Suite 369 9754 Roberts Pines, West Benitaburgh, NM 69180-7958
Phone: +522993866487
Job: Sales Executive
Hobby: Worldbuilding, Shopping, Quilting, Cooking, Homebrewing, Leather crafting, Pet
Introduction: My name is Golda Nolan II, I am a thoughtful, clever, cute, jolly, brave, powerful, splendid person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
