Total Time
35mins
Prep 10 mins
Cook 25 mins

I had these at my friend's party. Yum! They'd be great for brunch or a picnic.

Ingredients Nutrition

Directions

  1. Combine the sugar, ginger, and lemon zest in an electric food processor and process until the ginger and zest are finely ground.
  2. Add the butter and process until creamy and smooth.
  3. Add the eggs, process, scrape down the sides of the bowl, and process again until smooth.
  4. Transfer to a mixing bowl and stir in the buttermilk and the flour mixture.
  5. Pour into greased and floured muffin pans and bake in a preheated 400F oven for 20 to 25 minutes.

Reviews

(2)
Most Helpful

Loved these muffins..except to make it healthier I used half wholewheat flour and half white flour. The buttermilk makes the muffins a wonderful texture

Patricia Manson May 03, 2003

Pretty good recipe, I made with whole flour instead though and added about a teaspoon of lemon juice to the batter. They're the perfect morning sickness breakfast for any preggo!

jennlemon October 20, 2012

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