Fresh Lemon And Ginger Muffins Recipe

Step 1

Heat oven to 375 F. Grease muffin cups or use foil or paper baking cups. Finely chop the ginger. Finely grate the lemon peel so you have 2 tablespoons.

Step 2

In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy. Beat in eggs, one at a time. Add ginger and lemon peel.

Step 3

Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.

Step 4

Fold flour into ginger mixture one third at a time, alternating with the yogurt. When well blended, scoop into muffin cups. Bake 18 to 20 minutes, or until lightly browned and springy to the touch.

Step 5

While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish. Stir until sugar dissolves.

Step 6

When muffins are baked, remove from oven and let cool 3 to 5 minutes in pan. Remove from pan and dip top and bottom into lemon juice and sugar mixture.

Step 7

Note: If you have a food processor use this method: Peel one lemon with a vegetable peeler. Put ginger, lemon peel, and the 1 cup sugar into the food processor, fitted with a steel blade. Process 1 to 2 minutes, scraping sides once, until lemon peel and giner are very finely chopped. Add butter; process about 30 seconds until creamy. Add eggs, one at a time, processing briefly after each addition. Scrape mixture into a large bowl; if it looks curdled, don't worry. Add baking soda, yogurt, and flour and continue as above.

Source: Muffins By Elizabeth Alston

Things You'll Need

  • 12 Regular or 48 miniature
  • -muffins
  • 2tb Coarsely chopped,
  • Peeled fresh ginger root
  • 1 Or 2 lemons, well scrubbed
  • -and
  • Patted dry
  • 1/2c (1 stick) butter, at room
  • Temperature
  • 1c Granulated sugar
  • 2lg Eggs
  • 1ts Baking soda
  • 1c Plain yogurt or buttermilk
  • 2c All-purpose flour
  • 1/4c Freshly squeezed lemon juice
  • 2tb Granulated sugar

About this Author - Recipes, food and cooking information.