Gingerbread Pots - Recipe

for the muffins:
1 cup self-rising flour
1 cup whole wheat self-rising flour
1 tbsp. baking powder
4 tsp. ground ginger
1 tsp. cinnamon
1 cup packed unrefined brown sugar
2 eggs
1/2 cup honey
1/2 cup butter, melted
3/4 cup milk
2 tbsp. roughly chopped candied ginger

1. Preheat the oven to 350F. Sift the flours, baking powder, ginger, and cinnamon into a large bowl. In a medium bowl, combine the remaining ingredients and beat with an electric mixer until smooth, about 2-3 minutes. Stir into the dry ingredients. Line 12 small terra cotta pots with baking parchments. Spoon batter into each cup until they are about 2/3 full. Bake for 18-22 minutes. Remove pots from the oven and cool for 10 minutes. You can gently tip the muffins out of the pots, or serve them in the pots for a different look.

for the drizzle:
1 cup confectioners/icing sugar
5 tbsp. lemon juice

2. Sift the icing sugar into a bowl and slowly add the lemon juice. Stir well, until just combined. Drizzle over the top of each muffin.

Makes approximately 12 muffins

Low-Fat Carrot Ginger Cupcakes - Recipe

for the cupcakes:
2 cups self-rising flour
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. ground ginger
3/4 cup packed brown sugar
1/2 cup carrots, shredded
1/2 cup walnuts, roughly chopped
3/4 cup bananas, mashed
2 eggs, lightly beaten
2/3 cup vegetable oil

1. Preheat the oven to 350F. In a large bowl, combine all the cupcake ingredients. Beat on a low speed with an electric mixer until all the ingredients are combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
1 cup fat-free cream cheese
1 cup icing sugar, sifted
1 tsp. vanilla extract
4 tbsp. walnuts, chopped
3 tbsp. candied ginger, chopped
2. Combine cream cheese with icing sugar and vanilla in a medium bowl with an electric mixer. Beat until smooth and creamy. Frost each cupcake with a knife or beveled spatula. Top each cupcake with a sprinkling of chopped walnuts and ginger.

Makes approximately 12 cupcakes

Outside-In Ginger & Caramel Cupcakes - Recipe

1/2 cup sweet butter, softened
3/4 cup packed brown sugar
2 lightly beaten eggs
2 tbsp. instant coffee granules
1 tbsp. boiling water
2 2/3 cups self-rising flour
1/2 cup milk
3 tbsp. candied ginger, chopped
1/2 cup soft caramels

Preheat the oven to 350F. In a medium bowl, beat the butter and sugar until pale and creamy. Add the eggs slowly. In a small bowl, dissolve the coffee in the water. Beat the coffee into the butter mixture. Add the flour, candied ginger and milk and beat until well combined. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Push 1 or 2 caramels into the center of each cupcake and place pan in the oven. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and serve warm.

Makes approximately 12 cupcakes

Pumpkin, Ginger, Chili & Cilantro Muffins - Recipe

2 2/3 cup all-purpose flour
1/3 cup packed light brown sugar
1 tbsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 tsp. ground ginger
pinch of salt
1 egg, lightly beaten
1/2 pureed pumpkin (fresh or canned, not pumpkin pie filling)
3/4 cup fat-free milk
1/3 cup sunflower oil
3 tbsp. candied ginger, chopped
1 tbsp. chili, freshly minced
1 tbsp. fresh cilantro, roughly chopped
4 tbsp. pumpkin seeds

Preheat the oven to 350F. In a medium bowl, combine the dry ingredients (except for the seeds) with a spoon. In a large bowl, beat the egg, pumpkin, milk and oil with an electric mixer until well combined. Add the flour mixture to the pumpkin mixture, mixing until nearly combined. Fold in the candied ginger, chili, and cilantro do not over mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle each muffin top with a few pumpkin seeds. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins

Pumpkin, Currant & Ginger Cupcakes - Recipe

2 2/3 cup all-purpose flour
1/3 cup packed light brown sugar
1 tbsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 tsp. ground ginger
pinch of salt
1 egg, lightly beaten
1/2 pureed pumpkin (fresh or canned, not pumpkin pie filling)
3/4 cup fat-free milk
1/3 cup sunflower oil
3 tbsp. candied ginger, chopped
1/2 cup currants4 tbsp. pumpkin seeds

Preheat the oven to 350F. In a medium bowl, combine the dry ingredients (except for the seeds) with a spoon. In a large bowl, beat the egg, pumpkin, milk and oil with an electric mixer until well combined. Add the flour mixture to the pumpkin mixture, mixing until nearly combined. Fold in the candied ginger and currants, do not over mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle each muffin top with a few pumpkin seeds. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.


for the frosting:
1/4 cup cream cheese, softened
1/4 cup butter, softened
1/2 tsp. vanilla
1 1/2 cups icing sugar


2. In a medium bowl, beat the cream cheese and butter until smooth and creamy. Beat in the vanilla and icing sugar 1/2 cup at a time. Frost each cupcake and top with a pumpkin candy if desired. 


*You can find the pumpkin candies in a bag at some grocery stores, or if you live in Canada, you can usually find them in Bulk Barn this time of year.*


Makes approximately 12 cupcakes

Pumpkin Ginger Muffins - Recipe

Just in time for Canadian Thanksgiving... a few scrumptious pumpkin muffin recipes for you to try!

2 2/3 cup all-purpose flour
1/3 cup packed light brown sugar
1 tbsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1 tsp. ground ginger
pinch of salt
1 egg, lightly beaten
1/2 pureed pumpkin (fresh or canned, not pumpkin pie filling)
3/4 cup fat-free milk
1/3 cup sunflower oil
3 tbsp. candied ginger, chopped
4 tbsp. pumpkin seeds

Preheat the oven to 350F. In a medium bowl, combine the dry ingredients (except for the seeds) with a spoon. In a large bowl, beat the egg, pumpkin, milk and oil with an electric mixer until well combined. Add the flour mixture to the pumpkin mixture, mixing until nearly combined. Fold in the candied ginger, do not over mix. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle each muffin top with a few pumpkin seeds. Bake for 18-22 minutes. Remove pan from the oven and cool for 30 minutes.

Makes approximately 12 muffins

Check back the rest of this week for a sweeter version of these muffins and a more savory, spicy version!

Applesauce Cupcakes - Recipe

for the cupcakes:
1/2 cup margarine, softened
3/4 cup packed brown sugar
1 egg, lightly beaten
3/4 cup unsweetened applesauce
2 cups self-rising flour
1 tsp. baking powder
1 tsp. ground ginger
1/4 tsp. ground cloves

1. Preheat the oven to 350F. In a medium bowl, beat the margarine and sugar with an electric mixer until pale and creamy. Slowly add the egg and then the applesauce, beating well after each addition. Add the flour, baking powder and spices, mixing until just combined.

For the topping:
2 tbsp. margarine, softened
1/4 cup icing sugar, sifted
3 tbsp. walnuts, chopped
2 tbsp. rolled-oats
2 tbsp. all-purpose flour
1/2 tsp. cinnamon

2. Combine all topping ingredients in a small bowl. Mix with a fork or pastry blender until topping resembles coarse bread crumbs. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Sprinkle some topping onto each cupcake. Bake for 20-25 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 cupcakes

Ginger Pop Rocks Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
1 tsp. ground ginger
3 tbsp. candied ginger, chopped


1. Preheat the oven to 350F. Combine all cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale (about 2-3 minutes). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool for an additional 25 minutes on a wire rack.

For the frosting:
1/2 cup unsalted butter, softened
2 cups confectioners/icing sugar, sifted
1 tsp. vanilla extract
2 packets fruit flavored Pop Rocks

2. To make the frosting, cream the butter, icing sugar and vanilla in a medium bowl until smooth. Frost each cupcake with a beveled spatula or piping bag. Sprinkle each cupcake with some of the candy.

Makes approximately 18 cupcakes

Rhubarb, Ginger & Pear Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract

2 tsp. cinnamon

1/4 cup finely chopped pears
1 cup cooked rhubarb, chopped into small pieces

1. Preheat the oven to 400F. Combine all cupcake ingredients (except for the rhubarb and pears), in a medium bowl and beat with an electric mixer for 2-3 minutes. Fold in the pears until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes. Using a melon baller, apple corer, or cupcake corer, make a small well in the center of each cupcake. Fill each hole with a heaping teaspoon of rhubarb.

For the frosting:
1 cup cream cheese, softened
(or try tofutti 'better than cream cheese' for a dairy free alternative to cream cheese)
1 1/2 cups confectioners/icing sugar, sifted
1 tbsp. pear OR orange juice
1/2 tsp. ground ginger
1 1/2 tbsp roughly chopped candied ginger

2. Combine the cream cheese and confectioners sugar in a medium bowl, and beat with an electric mixer until soft and creamy. Add the juice, and ground ginger, and mix well. Frost each cupcake with a beveled spatula or knife. Sprinkle with a little chopped candied ginger.

Makes approximately 18 cupcakes

Rhubarb, Peach & Ginger Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract

1/4 cup finely chopped peaches
1 cup cooked rhubarb, chopped into small pieces

1. Preheat the oven to 400F. Combine all cupcake ingredients (except for the rhubarb and peaches), in a medium bowl and beat with an electric mixer for 2-3 minutes. Fold in the peaches until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes. Using a melon baller, apple corer, or cupcake corer, make a small well in the center of each cupcake. Fill each hole with a heaping teaspoon of rhubarb.

For the frosting:
1 cup cream cheese, softened
(or try tofutti 'better than cream cheese' for a dairy free alternative to cream cheese)
1 1/2 cups confectioners/icing sugar, sifted
1 tbsp. peach juice
1/2 tsp. ground ginger
1 1/2 tbsp roughly chopped candied ginger

2. Combine the cream cheese and confectioners sugar in a medium bowl, and beat with an electric mixer until soft and creamy. Add the peach juice, and ground ginger, and mix well. Frost each cupcake with a beveled spatula or knife. Sprinkle with a little chopped candied ginger.

Makes approximately 18 cupcakes

Rhubarb & Ginger Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract
1 cup cooked rhubarb, chopped into small pieces

1. Preheat the oven to 400F. Combine all cupcake ingredients (except for the rhubarb), in a medium bowl and beat with an electric mixer for 2-3 minutes. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes. Using a melon baller, apple corer, or cupcake corer, make a small well in the center of each cupcake. Fill each hole with a heaping teaspoon of rhubarb.

For the frosting:
1 cup cream cheese, softened
(or try tofutti 'better than cream cheese' for a dairy free alternative to cream cheese)
1 1/2 cups confectioners/icing sugar, sifted
1 tbsp. lime juice
1/2 tsp. ground ginger
1 1/2 tbsp roughly chopped candied ginger

2. Combine the cream cheese and confectioners sugar in a medium bowl, and beat with an electric mixer until soft and creamy. Add the lime juice, and ground ginger, and mix well. Frost each cupcake with a beveled spatula or knife. Sprinkle with a little chopped candied ginger.

Makes approximately 18 cupcakes

Rhubarb & Ginger Muffins - Recipe

For the filling:
1 1/4 cups chopped fresh rhubarb
4 tbsp. confectioners/icing sugar
2 tbsp. water
1 tsp. grated lemon zest

1. Combine all the filling ingredients in a saucepan over gentle heat. Bring slowly to a simmer and cook for 5 minutes until the rhubarb is soft. Remove from heat and set aside.

For the muffins:
3 1/2 cups all-purpose flour
2/3 cup packed brown sugar
pinch of salt
4 tbsp. baking powder
1/2 cup unsalted butter, melted
1 1/4 cups milk
1 lightly beaten egg
3 tbsp. candied ginger, chopped

2. Preheat the oven to 400F. In a medium bowl, combine the flour, sugar, salt and baking powder. Mix well and set aside. In a large bowl, combine the butter, milk, and egg with an electric mixer until combined. Stir the flour mixture into the milk mixture until nearly combined. Stir in the chopped ginger until evenly dispersed. Spoon about 1/8 cup of batter into each well of a muffin tin lined with baking cups. Spoon a tablespoon of topping into the center of each muffin cup. Top with another 1/8 cup of batter. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins

Lemon Ginger Passover Muffins - Recipe

1 cup confectioners/icing sugar
1/2 cup vegetable oil
3 eggs
1/2 cup matzoh meal
2 tbsp. potato starch
3 tbsp. chopped candied ginger1 tbsp. lemon zest

Preheat the oven to 350F. In a medium bowl, beat the sugar, oil and eggs with an electric mixer on low-medium speed for 2-3 minutes. In a small bowl, sift together the matzoh meal, potato starch and lemon zest. Add the bowl of dry ingredients into the bowl of wet ingredients. Stir with a whisk until almost combined. Add in the candied ginger and gently stir until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 cupcakes

>>>While matzoh is not gluten free, you can purchase gluten free matzoh (like a flat bread), pop it in a food processor and make it into your own gluten free matzoh meal!<<<

Ginger Peach Muffins - Recipe

3 1/2 cups self-rising flour
1 tsp. baking powder
pinch salt
4 tbsp. confectioners/icing sugar
1/3 cup unsalted butter, melted
1 lightly beaten egg
1 1/3 cups buttermilk
2 ripe medium peaches, sliced
3 tbsp. chopped candied ginger

1. Preheat the oven to 400F. In a medium bowl, mix the flour, baking powder, salt and sugar with a spoon. In a large bowl, beat the butter, egg, and buttermilk with an electric mixer on low-medium speed for 1 minute. Add the flour mixture to the buttermilk mixture, stirring with a whisk until nearly combined. Stir in the peaches and ginger until well combined.  Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for  minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.

Makes approximately 12 muffins


PS Peaches are a great source of fiber and are mostly water by weight which makes them great for weight control/loss. Adding the tummy healing properties of ginger makes these muffins truly delicious and nutritious!


>>>If you can find them, white peaches taste wonderful with ginger. Try a mix in these muffins, 1 white peach and 1 standard peach for a different more delicate flavor.<<<

Peanut Butter & Banana Cupcakes with Maple Syrup & Ginger Frosting - Recipe

For the cupcakes:
1 cup unsalted butter, softened
1 cup superfine sugar
1 cup self-rising flour
1 cup self-rising whole wheat flour
1 tsp. baking powder
4 eggs
3 tbsp. ground almonds
1 tsp. vanilla extract
2 tsp. cinnamon
4 tbsp. peanut butter chips
1 cup mashed bananas (about 2 bananas)

1. Preheat the oven to 350F. Combine butter, sugar, flours, baking powder, eggs, almonds, vanilla and cinnamon in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Stir in the peanut butter chips and mashed bananas with a large spoon or spatula until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pans from the oven and cool for 5 minutes. Remove muffins from the tin and cool on a wire rack for an additional 25 minutes.

For the frosting:
1 cup cream cheese, softened
1 cup confectioners/icing sugar
4 tbsp. maple syrup1 tbsp. lemon juice
1 tsp. vanilla extract
1/2 cup mashed banana
3 tbsp. chopped candied ginger


2. Beat the cream cheese, icing sugar and maple syrup in a medium bowl with an electric mixer on medium speed until soft and light. Add the lemon juice, vanilla, chopped ginger and mashed bananas. Beat until well combined. Frost each cupcake with a beveled spatula or piping bag. Top with a sprinkling of additional chopped candied ginger, if desired.

Makes approximately 24 cupcakes