One recipe made three treats for each guest at this party. Use a vegetable peeler to peel carrots and ginger and to make the garnish. Peel a thin layer of rind from 1 orange, and cut into thin strips using a knife. Unfrosted gingerbread muffins may be frozen in zip-top plastic freezer bags up to 1 week. Frost and garnish in the morning, and refrigerate until serving time.
Garnishes: small pecan halves, crystallized ginger, orange rind strips
How to Make It
Beat sugar and vegetable oil at medium speed with an electric mixer 3 minutes or until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in grated carrots and fresh ginger.
Combine all-purpose flour and next 6 ingredients; gradually add to egg mixture, beating at low speed until moistened. Stir in 1 1/2 cups chopped toasted pecans.
Pour batter into lightly greased miniature muffin tins, filling two-thirds full.
Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan, and cool completely on wire racks. Spread tops evenly with Orange-Cream Cheese Frosting. Garnish, if desired.
These were just delicious! Got rave reviews from everyone. I ended up just grating about 1/4 c. of fresh ginger and added about 1 tablespoon of dried ground ginger. The ginger flavor was slight, but good. I recommend using little paper cupcake cups since it was a lot of work digging all those little cupcakes out of the mini cupcake tins.
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