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    You are in: Home / Recipes / Fresh Lemon and Ginger Muffins Recipe
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    Fresh Lemon and Ginger Muffins

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    ratherbeswimmin''s Note:

    In 'Muffins' by Elizabeth Alston

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°; grease muffin cups or use foil or paper baking cups.
    2. 2
      Finely chop the ginger; finely grate the lemon peel so you have 2 tablespoons.
    3. 3
      In a big bowl, beat butter and 1 cup sugar with an electric mixer until pale and fluffy.
    4. 4
      Beat in eggs, one at a time; add ginger and lemon peel.
    5. 5
      Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.
    6. 6
      Fold flour into ginger mixture one third at a time, alternately with the yogurt.
    7. 7
      When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy to the touch.
    8. 8
      While the muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish; stir until sugar dissolves.
    9. 9
      When muffins are baked, remove from oven and let cool 3-5 minutes in pan.
    10. 10
      Remove from pan and dip top and bottom in the lemon juice and sugar mixture.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

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    Nutritional Facts for Fresh Lemon and Ginger Muffins

    Serving Size: 1 (1070 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 244.8
     
    Calories from Fat 84
    34%
    Total Fat 9.4 g
    14%
    Saturated Fat 5.5 g
    27%
    Cholesterol 58.2 mg
    19%
    Sodium 181.2 mg
    7%
    Total Carbohydrate 37.2 g
    12%
    Dietary Fiber 1.0 g
    4%
    Sugars 19.9 g
    79%
    Protein 4.1 g
    8%

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