Fresh Lemon and Ginger Muffins
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
12 muffins
ingredients
- 29.58 ml coarsely chopped peeled fresh ginger
- 1-2 lemon, well scrubbed and patted dry
- 118.29 ml butter, at room temperature
- 236.59 ml sugar
- 2 large eggs
- 4.92 ml baking soda
- 236.59 ml plain yogurt or 236.59 ml buttermilk
- 473.18 ml all-purpose flour
- 59.14 ml freshly squeezed lemon juice
- 29.58 ml sugar
directions
- Preheat oven to 375°; grease muffin cups or use foil or paper baking cups.
- Finely chop the ginger; finely grate the lemon peel so you have 2 tablespoons.
- In a big bowl, beat butter and 1 cup sugar with an electric mixer until pale and fluffy.
- Beat in eggs, one at a time; add ginger and lemon peel.
- Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.
- Fold flour into ginger mixture one third at a time, alternately with the yogurt.
- When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy to the touch.
- While the muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish; stir until sugar dissolves.
- When muffins are baked, remove from oven and let cool 3-5 minutes in pan.
- Remove from pan and dip top and bottom in the lemon juice and sugar mixture.
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