Ginger Lemon Muffins

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Ginger Lemon Muffins

Serves 12.

This recipe is adapted from Marion Cunningham's "The Breakfast Book."

• 2 oz fresh ginger, peeled & cut into chunks
  
• 3/4 c plus 3 scant Tbsp sugar
  
• Rind from two lemons (peel off strips of rind with a peeler)
  
• 8 T butter, softened (1 stick)
  
• 2 large eggs
  
• 1 c buttermilk
  
• 2 c AP flour
  
• 1/2 tsp salt
  
• 3/4 tsp baking soda
  

Preheat oven to 375 degrees F, grease muffin tins.

Whiz chunks of ginger in food processor until finely chopped (there should be at least 1/4 cup chopped ginger.) Heat the ginger and 1/4 cup of the sugar together over medium heat until the sugar has melted and the mixture is hot. Allow the mixture cool.

Process the lemon rind and 3 Tbsp sugar together until the peel is in small bits. Add the lemon mixture to the ginger mixture, stir together and set aside.

In a mixing bowl, beat the butter for a few seconds, add the remaining 1/2 cup sugar, and beat together until smooth. Add eggs one at a time and beat well. Add the buttermilk and mix until well blended; then add the flour, salt, and baking soda, beating until smooth. Thoroughly mix in the ginger-lemon mixture with a wooden spoon.

Spoon the batter into the muffin tins (3/4 full.) Bake 15 to 20 minutes. Serve warm.

Keywords: Easy, Breakfast, Brunch, Snack

( RG1600 )