Name: Eggless Ginger Pudding Muffins Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 14
Cuisine: British
Ingredients: 1 cup all purpose flour; 4 tsp ground ginger powder; 1 tsp ground allspice; 1 tsp baking powder; 1 tsp Baking Soda; 1 cup butter; 1 ¼ cups fresh bread crumbs; 1 cup golden syrup; 2 tbsp honey; 1 ¼ purée of fresh ginger; ¼ cup cream; butter; For Sauce:; 1 cup cream; 2 tsp ginger powder; ¼ tsp lemon juice; 25% liquid mix

Indulge in the delightful flavors of these eggless ginger pudding muffins. With a balanced sweetness from golden syrup and honey, paired with the warm spice of ginger, these muffins offer a unique, comforting dessert experience.

Photos of Eggless Ginger Pudding Muffins Recipe

For this recipe, some ingredients may not be in your pantry. Golden syrup, often found in the baking aisle, adds a distinct caramel flavor. Fresh bread crumbs can be made from stale bread, while ginger purée can be made by blending fresh ginger. Ensure to look for these when shopping.

Ingredients For Eggless Ginger Pudding Muffins

All purpose flour: Basic flour used for baking that provides structure to the muffins.

Ground ginger powder: Adds a warm, spicy flavor to the muffins.

Ground allspice: A spice that combines flavors of cinnamon, nutmeg, and cloves.

Baking powder: A leavening agent that helps the muffins rise.

Baking soda: Another leavening agent that reacts with acids to help the muffins rise.

Butter: Adds richness and moisture to the muffins.

Fresh bread crumbs: Provides texture and helps absorb moisture.

Golden syrup: A sweet syrup with a rich, caramel flavor.

Honey: Adds sweetness and moisture to the muffins.

Purée of fresh ginger: Fresh ginger blended into a smooth purée for intense flavor.

Cream: Adds richness and a creamy texture to the muffins and sauce.

Butter: Used for greasing the muffin tins.

Ginger powder: Used in the sauce for a consistent flavor profile.

Lemon juice: Adds a touch of acidity to balance the sweetness in the sauce.

Liquid mix: The reserved liquid mixture from cooking the syrup, honey, and ginger purée, used in the sauce.

One reader, Jamie Osborn says:

These eggless ginger pudding muffins are a delightful treat! The ginger flavor is perfectly balanced, and the texture is incredibly moist. The sauce adds a lovely touch. Perfect for a cozy afternoon snack.

Jamie Osborn

Techniques Required for Eggless Ginger Pudding Muffins Recipe

How to create a water bath: Fill an oven tray with boiling water and place the muffin tins in the tray so that at least ⅓ of the tin is submerged in water. This helps to evenly distribute heat and moisture during baking.

How to sift dry ingredients: Use a sifter or a fine mesh strainer to sift the flour, baking powder, and baking soda into a bowl. This helps to remove any lumps and aerate the ingredients for a lighter texture.

How to whip cream: Lightly whip the cream with ginger powder, lemon juice, and the remaining liquid mix until it reaches a slightly thickened consistency. This will be used as a glaze for the muffins.

How To Make Eggless Ginger Pudding Muffins

Ginger may have a pungent and musty flavor suited for savory dishes and teas but you’ll be surprised when you take a bite from our ginger muffins recipe.

Preparation: 30 minutes

Cooking: 45 minutes

Total: 1 hour 15 minutes

Serves:

Ingredients

1cupall purpose flour
4tspground ginger powder
1tspground allspice
1tspbaking powder
1tspBaking Soda
1cupbutter
1 ¼cupsfresh bread crumbs
1cupgolden syrup
2tbsphoney
1 ¼purée of fresh ginger
¼cupcream
butter(for greasing pan and foil)

For Sauce:

1cupcream
2tspginger powder
¼tsplemon juice
25% liquid mix(preparation directions in the instructions)

Instructions

Preheat the oven to 200 degrees C.
Combine the golden syrup, honey, ginger purée in a pot and bring to a boil. Then, cube the butter and add it to the mix, stir and take it off the heat.
Add the cream and stir until all the butter has melted
In a glass bowl, sift the flour, baking powder and baking soda. Add the breadcrumbs, ginger powder and allspice
Add about 75% of the mix from the pot (keep the rest for the sauce) to it and mix well.
Butter the muffin tins and fill them nearly to the top. Then, cover them with foil.
Fill the oven tray with boiling water and put your muffin tins in the tray (at least ⅓ of the tin should be submerged in water – you’re creating a water bath).
Bake until a toothpick poked in the muffin comes out dry (about 30 to 45 mins, depending on your oven).
Remove from the oven and let the muffins cool in the tins until you can handle the tins (I used silicon moulds)
Remove from the tins and cool on a wire rack.
Mix the cream, ginger powder, lemon juice and the remaining liquid mix and lightly whip together.
Serve muffins hot with cold glaze.
Enjoy!

Nutrition

Calories: 1274.12kcal
Fat: 113.14g
Saturated Fat: 69.93g
Trans Fat: 0.70g
Monounsaturated Fat: 31.97g
Polyunsaturated Fat: 4.93g
Carbohydrates: 59.94g
Fiber: 1.76g
Sugar: 12.44g
Protein: 10.55g
Cholesterol: 394.66mg
Sodium: 453.17mg
Calcium: 269.74mg
Potassium: 324.85mg
Iron: 2.55mg
Vitamin A: 1192.25µg
Vitamin C: 3.93mg

Helpful Technique for Eggless Ginger Pudding Muffins Recipe

To ensure your muffins have a moist and tender texture, make sure to finely grind your bread crumbs before adding them to the dry ingredients. This helps them blend seamlessly into the batter, preventing any grainy texture in the final product.

Time-Saving Tips for Making Eggless Ginger Pudding Muffins

Prepare ingredients ahead: Measure and organize all purpose flour, ground ginger powder, and other dry ingredients the night before.

Use a food processor: Quickly make fresh bread crumbs and ginger purée using a food processor to save time.

Preheat while prepping: Start preheating the oven to 200 degrees c while you prepare the golden syrup mixture.

Silicone molds: Use silicone molds for easy removal and quicker cooling of the muffins.

Double the sauce: Make extra sauce and store it for future use, saving time on your next batch.

Substitute Ingredients For Eggless Ginger Pudding Muffins Recipe

egg - Substitute with flaxseed meal: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes. This mixture acts as a binding agent similar to eggs.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the muffins denser.
ground ginger powder - Substitute with freshly grated ginger: Freshly grated ginger provides a more intense and aromatic flavor. Use about 1 tablespoon of fresh ginger for every teaspoon of ground ginger.
ground allspice - Substitute with ground cinnamon and cloves: Use a mix of 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground cloves to mimic the warm, spicy flavor of allspice.
baking powder - Substitute with baking soda and cream of tartar: Use 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar for every teaspoon of baking powder.
baking soda - Substitute with baking powder: Use 3 teaspoons of baking powder for every teaspoon of baking soda, but reduce or eliminate any acidic ingredients in the recipe.
butter - Substitute with coconut oil: Coconut oil provides a similar texture and richness, though it will add a slight coconut flavor.
fresh bread crumbs - Substitute with panko bread crumbs: Panko bread crumbs are lighter and crispier, which can add a different texture to the muffins.
golden syrup - Substitute with maple syrup: Maple syrup has a similar consistency and sweetness, though it will add a distinct maple flavor.
honey - Substitute with agave nectar: Agave nectar is a similar liquid sweetener with a mild flavor, making it a good substitute for honey.
purée of fresh ginger - Substitute with ground ginger: Use 1/4 teaspoon of ground ginger for every tablespoon of fresh ginger purée, though the flavor will be less intense.
cream - Substitute with coconut cream: Coconut cream provides a similar richness and texture, with a slight coconut flavor.
butter - Substitute with margarine: Margarine can be used as a direct substitute for butter, though it may alter the flavor slightly.
cream - Substitute with evaporated milk: Evaporated milk provides a similar creamy texture, though it is less rich than cream.
ginger powder - Substitute with freshly grated ginger: Freshly grated ginger provides a more intense and aromatic flavor. Use about 1 tablespoon of fresh ginger for every teaspoon of ground ginger.
lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, though it will add a slight lime taste.
25% liquid mix - Substitute with milk: Milk can provide the necessary liquid content while adding a slight creaminess to the sauce.

Presenting Eggless Ginger Pudding Muffins

Serve smaller portion sizes: Present the eggless ginger pudding muffins in smaller, elegant portions to emphasize refinement and attention to detail.
Use decoration: Garnish each muffin with a delicate drizzle of the ginger cream sauce and a small piece of crystallized ginger for a sophisticated touch.
Plate with precision: Place each muffin on a pristine white plate, ensuring there is ample space around it to highlight the muffin as the centerpiece.
Add texture contrast: Sprinkle a few toasted bread crumbs around the muffin on the plate to add a contrasting texture and visual appeal.
Incorporate color: Add a small sprig of fresh mint or a thin slice of lemon zest on the side of the plate to introduce a pop of color and freshness.
Serve with a side: Accompany the muffin with a small dollop of lightly whipped cream infused with a hint of ginger powder to complement the flavors.
Highlight the sauce: Pour a small pool of the ginger cream sauce on the plate, allowing the muffin to sit partially in the sauce for an elegant presentation.
Use fine china: Serve the muffins on fine china or a high-quality serving dish to elevate the overall presentation and dining experience.
Create height: Stack two muffins slightly off-center on the plate to create height and visual interest, making the dish more dynamic.
Finish with a flourish: Lightly dust the plate with a fine layer of powdered sugar or cocoa powder for a final touch of elegance.

Essential Tools for Making Ginger Pudding Muffins

Oven: Used to bake the muffins at a consistent temperature of 200 degrees celsius.
Pot: Necessary for combining and heating the golden syrup, honey, and ginger purée.
Sifter: Helps to sift the flour, baking powder, and baking soda to ensure there are no lumps.
Glass bowl: Used for mixing the dry ingredients like flour, breadcrumbs, ginger powder, and allspice.
Muffin tins: Holds the muffin batter during baking. Silicon molds can also be used.
Foil: Used to cover the muffin tins while baking.
Oven tray: Holds the muffin tins and boiling water to create a water bath.
Toothpick: Used to check if the muffins are baked through.
Wire rack: Allows the muffins to cool evenly after baking.
Mixing spoon: Used for stirring the ingredients together.
Measuring cups: Ensures accurate measurement of ingredients.
Measuring spoons: Ensures precise measurement of smaller quantities of ingredients.
Whisk: Used to lightly whip together the cream, ginger powder, lemon juice, and remaining liquid mix for the sauce.

Storing and Freezing Eggless Ginger Pudding Muffins

Once the muffins have cooled completely, store them in an airtight container at room temperature for up to 3 days.
To keep the muffins fresh for a longer period, store them in the refrigerator for up to a week. Before serving, warm them up in the microwave for a few seconds or in the oven at a low temperature.
For long-term storage, freeze the muffins. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag. Label the container with the date and freeze for up to 2 months.
To thaw frozen muffins, remove them from the freezer and let them thaw at room temperature for about an hour. Alternatively, you can microwave individual muffins for 30-60 seconds or until heated through.
If you have leftover sauce, store it in a separate airtight container in the refrigerator for up to 5 days. When ready to serve, gently reheat the sauce in the microwave or on the stovetop, stirring occasionally.
To maintain the best texture and flavor, avoid storing the muffins with the sauce poured over them, as this can make them soggy. Instead, store the muffins and sauce separately and combine them just before serving.

How To Reheat Leftover Eggless Ginger Pudding Muffins

To reheat leftover eggless ginger pudding muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet lined with parchment paper and cover them loosely with aluminum foil. Bake for 10-15 minutes, or until heated through. The foil will prevent the muffins from drying out or becoming too crispy on the outside.
Another option is to use a microwave. Place the muffins on a microwave-safe plate and heat them on high power for 20-30 seconds. If they're not warm enough, continue heating them in 10-second intervals until they reach the desired temperature. Be careful not to overheat them, as this can cause the muffins to become tough or rubbery.
For a crispy exterior and a soft, warm interior, you can also reheat the muffins in a toaster oven. Cut the muffins in half and place them cut-side up on the toaster oven rack. Toast for 2-3 minutes, or until they're heated through and slightly crispy on the edges.
If you want to add a touch of extra moisture and flavor to your reheated muffins, try brushing them with a little melted butter or drizzling them with warm honey before serving. This will help to revive any muffins that may have dried out slightly during storage.
For a quick and easy reheating method, you can also wrap the muffins in a damp paper towel and microwave them for 15-20 seconds. The moisture from the paper towel will help to steam the muffins and keep them soft and moist.

Interesting Fact About Eggless Ginger Pudding Muffins

A unique aspect of this eggless ginger pudding muffins recipe is the use of a water bath during baking. This technique helps to maintain moisture and ensures the muffins have a soft, pudding-like texture.

Is Making Eggless Ginger Pudding Muffins at Home Cost-Effective?

This eggless ginger pudding muffins recipe is moderately cost-effective. The primary ingredients like all-purpose flour, ground ginger powder, and golden syrup are relatively affordable and can be found in most households. However, the inclusion of fresh ginger purée and cream can slightly elevate the cost. For a household of 4, the approximate cost would be around $10-$12. Overall Verdict: 7/10.

Are Eggless Ginger Pudding Muffins Healthy or Unhealthy?

The eggless ginger pudding muffins recipe is a delightful treat, but it does have some aspects that make it less than healthy. The recipe includes a significant amount of butter, golden syrup, and honey, which are all high in calories and sugar. Additionally, the use of all-purpose flour and breadcrumbs adds refined carbohydrates to the mix. While the ginger and allspice do offer some health benefits, such as anti-inflammatory properties, the overall nutritional profile of these muffins leans towards the indulgent side.

To make this recipe healthier, consider the following suggestions:

Replace a portion of the all-purpose flour with whole wheat flour or almond flour to increase the fiber content and reduce refined carbohydrates
Reduce the amount of butter and replace some of it with unsweetened applesauce or mashed bananas to lower the fat content
Use a sugar substitute like stevia or monk fruit sweetener instead of golden syrup and honey to decrease the sugar content
Incorporate more fresh ginger to boost the anti-inflammatory benefits and add a stronger ginger flavor
Top the muffins with a sprinkle of chopped nuts or seeds for added protein and healthy fats

Editor's Opinion on Eggless Ginger Pudding Muffins Recipe

This eggless ginger pudding muffin recipe is a delightful fusion of rich, spicy flavors and moist textures. The use of fresh ginger purée and ground ginger powder ensures a robust ginger profile, while the golden syrup and honey add a luscious sweetness. The water bath technique helps achieve a tender crumb, making the muffins irresistibly moist. The accompanying ginger cream sauce, with its hint of lemon, provides a refreshing contrast. Overall, this recipe is a sophisticated and flavorful twist on traditional muffins, perfect for a unique dessert or a special breakfast treat.

Enhance Your Eggless Ginger Pudding Muffins Recipe with These Unique Side Dishes:

Roasted Butternut Squash Soup: Roasted Butternut Squash Soup: Imagine the creamy, velvety texture of butternut squash soup, enhanced with a hint of nutmeg and cinnamon. This warm, comforting soup pairs perfectly with the spicy sweetness of your eggless ginger pudding muffins.

Caramelized Pear Salad: Caramelized Pear Salad: Picture a fresh salad with arugula, caramelized pears, walnuts, and a drizzle of balsamic glaze. The sweetness of the pears complements the ginger notes in your muffins, creating a delightful balance of flavors.

Spiced Apple Compote: Spiced Apple Compote: Envision a warm, spiced apple compote with hints of cinnamon and cloves. This side dish adds a fruity, aromatic touch that enhances the ginger essence of your muffins.

Vanilla Bean Ice Cream: Vanilla Bean Ice Cream: Think of a scoop of creamy vanilla bean ice cream melting over your warm muffins. The cold, rich ice cream contrasts beautifully with the hot, spicy muffins, creating a heavenly dessert experience.

Maple Glazed Carrots: Maple Glazed Carrots: Visualize tender carrots glazed with maple syrup and a sprinkle of thyme. This side dish offers a sweet and savory flavor profile that pairs wonderfully with the ginger and spice in your muffins.

Similar Recipes to Eggless Ginger Pudding Muffins

Spiced Carrot Cake Muffins: These delightful muffins are packed with carrots, cinnamon, and nutmeg. Perfectly moist and topped with a creamy cream cheese frosting, they make for a wonderful dessert or breakfast treat.

Lemon Poppy Seed Muffins: Bright and zesty, these muffins combine the tang of lemon with the delightful crunch of poppy seeds. A light glaze adds a sweet finish, making them a refreshing choice for any time of day.

Pumpkin Spice Muffins: Embrace the flavors of fall with these pumpkin muffins, spiced with cinnamon, ginger, and cloves. They are moist, flavorful, and perfect for a cozy dessert or snack.

Apple Cinnamon Muffins: These muffins are bursting with chunks of apple and the warm flavor of cinnamon. They are soft, moist, and perfect for a comforting breakfast or dessert.

Banana Nut Muffins: A classic favorite, these muffins are made with ripe bananas and crunchy walnuts. They are moist, flavorful, and perfect for a quick breakfast or snack.

Appetizers and Main Courses to Serve with Eggless Ginger Pudding Muffins

Appetizers:

Stuffed Mushrooms: Stuffed Mushrooms are a delightful way to start any meal. Imagine large mushroom caps filled with a savory mixture of cream cheese, garlic, and herbs. The mushrooms are then baked until the filling is golden and bubbly. The earthy flavor of the mushrooms pairs perfectly with the creamy, garlicky filling, making each bite a burst of flavor. Serve these warm, and watch them disappear in no time.

Bruschetta: Bruschetta is a classic appetizer that never fails to impress. Start with toasted slices of baguette, rubbed with garlic and drizzled with olive oil. Top each slice with a mixture of diced tomatoes, fresh basil, and a splash of balsamic vinegar. The crisp bread contrasts beautifully with the juicy tomatoes and fragrant basil, creating a refreshing and flavorful bite. Perfect for summer gatherings or as a light start to any meal.

Main Courses:

Vegetable Stir-Fry with Tofu: Elevate your vegetable stir-fry game by incorporating a medley of colorful vegetables like bell peppers, broccoli, and snap peas. Add a protein punch with tofu, marinated in a savory blend of soy sauce, ginger, and garlic. Sauté everything together in a hot wok, allowing the flavors to meld beautifully. Finish with a sprinkle of sesame seeds and a drizzle of hoisin sauce for an extra layer of depth. Serve over steamed jasmine rice for a complete meal that’s both nutritious and satisfying.

Mushroom Risotto: Indulge in the creamy goodness of mushroom risotto, a dish that brings comfort and elegance to your table. Start with a base of arborio rice, slowly cooked in a rich vegetable broth. Enhance the flavor with a mix of wild mushrooms, sautéed in butter and garlic until golden brown. Stir in a splash of white wine and finish with a generous handful of grated Parmesan cheese. Garnish with fresh parsley and a touch of truffle oil for a luxurious finish. Pair with a crisp green salad to balance the richness of the risotto.

Why trust this Eggless Ginger Pudding Muffins Recipe:

This recipe combines the rich flavors of ginger, golden syrup, and allspice to create a unique and delightful treat. The use of fresh ginger purée adds a fresh and zesty kick, while the cream and butter ensure a moist and tender texture. The water bath baking method guarantees even cooking and a perfect finish. The final touch of a cold ginger cream sauce elevates these muffins to a gourmet level. Trust this recipe for its balance of flavors and professional techniques that ensure a delicious outcome every time.

Want to share your experience making these delightful Eggless Ginger Pudding Muffins or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum!

FAQ:

Can I use fresh ginger instead of ginger powder?

Yes, you can use fresh ginger instead of ginger powder. Just make sure to finely grate it so it blends well into the batter. You might want to adjust the quantity to taste since fresh ginger can be more potent.

What can I use as a substitute for golden syrup?

If you don't have golden syrup, you can use light corn syrup or a mix of honey and maple syrup. The flavor might be slightly different, but it will still be delicious.

Can I make these muffins gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it's a 1:1 substitute. Also, use gluten-free bread crumbs to keep the recipe entirely gluten-free.

How do I store these muffins?

You can store these muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just reheat before serving.

Can I make the sauce ahead of time?

Yes, you can make the sauce ahead of time and store it in the fridge. Just give it a good stir before serving. If it thickens too much, you can warm it slightly to get the right consistency.