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.
Chop and add to batter for cookies, such as ginger snaps, or quick breads like gingerbread, orange bread or banana bread. Melt butter with diced Crystallized Ginger, fresh lemon juice and sliced green onions in a saucepan.
In summary, the main differences between crystallized and candied ginger lie in their cooking methods, flavor profiles, and textures. Crystallized ginger tends to have a spicier ginger flavor and a chewy texture, while candied ginger is softer, sweeter, and less intense in its ginger flavor.
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.
It is young root ginger that has been peeled and cooked then preserved in a sugar syrup. It comes in a jar and is submerged in the sugar syrup. For NIgella's books we tend to use candied (crystallized) ginger instead of preserved root ginger as it is the closest substitute that is readily available in the US.
Other side effects of crystallized ginger — and sugary foods in general — include a greater risk of cavities, metabolic syndrome and nonalcoholic fatty liver disease. Ginger itself is considered safe. However, it may cause bloating and heartburn in some individuals, warns the University of Rochester.
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.
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.
Crystallized ginger has been proven to reduce inflammation and also relieve you of any pain stemming from the inflammation. There have been studies conducted that show crystal ginger helps to reduce inflammation in arthritis patients as effectively as other anti-inflammatory drugs such as ibuprofen and cortisone.
Other authorities suggest a 1-inch piece of fresh ginger is the equivalent to 1 1/4 teaspoons of ground or 1 tablespoon crystallized ginger. Quite a variation! So have fun experimenting!
Pregnant or breastfeeding women, people with heart conditions, and people with diabetes should not take ginger without talking to their doctors. DO NOT take ginger if you have a bleeding disorder or if you are taking blood-thinning medications, including aspirin.
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.
Fiber: Crystallized ginger is a good source of dietary fiber, which supports digestive health and can help prevent constipation. Antioxidants: Ginger contains powerful antioxidants that help protect the body from oxidative stress and inflammation.
Quick breads, muffins and cakes: Perfect in gingerbread cake (of course), banana bread, zucchini bread, carrot raisin bread, and so on. Streusel toppings: Add some chopped crystallized ginger to streusel toppings for pies, muffins, coffee cakes, and crisps for yet another level of texture and flavor.
Once opened, refrigerate and consume within three months. Once opened, if stored in an airtight container, crystallized ginger will last for two years.
Crystallized ginger can be served with espresso and cake or champagne and fruit, coated in bittersweet chocolate and rolled in hazelnuts or macadamia nuts. It can be chopped or julienned to use in or as a garnish for pastries, pumpkin pies, stewed fruits cookies, and many other desserts.
Aside from fresh versions, it comes dried and powdered, minced, or sliced and cooked in sugar to create a candied or crystallized version. But it's the dried and powdered stuff that bakers love best. They use it for carrot cakes and Christmas cookies, banana bread, pumpkin pies, and then, oh yes, ginger snaps!
As long as you're sure the recipe doesn't mean raw ginger root then you should be able to, although if it's going in a cake or similar the crystallised ginger might be tougher and grittier.
Crystallized ginger can be added to main dish recipes and side dish recipes. It can make mundane vegetables such as green beans, broccoli or squash more flavorful. The peppery flavor of ginger perks up rice dishes. It adds amazing flavor to chicken dishes.
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