Fresh Ginger Muffins
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Lemon Zest (with some pith)2
Eggs1 cup
Buttermilk2 cups
All-Purpose Flour1 tsp
Salt3 tsp
Baking SodaDirections:
1
Preheat the oven to 375 degrees
2
Grease 16 muffin pans
3
If you have a food processor, process the ginger until it is in tiny pieces
4
Or, hand chop it into fine pieces
5
You should have about 1/4 cup
6
It is better too much ginger than too little
7
Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot
8
Do not walk away from the pan - the sugar will melt quite quickly
9
Remove from the heat and let the mixture cool completely
10
Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits
11
Or, sprinkle the sugar over the zest and chop by hand
12
Add the zest and sugar mix to the ginger mixture and set aside
13
In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup sugar and beat until smooth
14
Add the eggs and beat well
15
Add the buttermilk and mix until blended
16
Add the flour, salt and baking soda and beat until smooth
17
Add the lemon-ginger mixture and mix well
18
Spoon the batter into the muffin cups so that each cup is about 3/4 full
19
Bake 15-20 minutes
20
Serve warm