Bridge Creek Fresh Ginger Muffins/Marion Cunningham The Breakfast Book
Submitted by psycnrs1 on December 17, 2009 at 12:25 pm

Bridge Creek Fresh Ginger Muffins/Marion Cunningham The Breakfast Book

A 2 ounce piece unpeeled gingerroot
3/4 cup plus 3 tabls. sugar
2 tabls. lemon zest from 2 lemons with some white pith
1 stick of room temp. butter
2 eggs
1 cup buttermilk
2 cups AP flour
1/2 teas. salt
3/4 teas. baking soda

Preheat oven to 375 degrees. Grease muffin tins. (Makes 16)

Cut peeled ginger into large chunks. If have food processor, process ginger until it is in tiny pieces, or hand chop into tiny pieces. (You should have 1/4 cup. It is better to have too much than too little.) Place ginger and 1/4 cup ginger into small skillet or pan and, cook over medium heat until sugar is melted and mixture is hot. Do not walk away from the pan. It only takes a few minutes, remove from heat and allow to cool.

Put lemon zest and 3 tablespoons of sugar in food processor and process until lemon zest in in small bits. Or chop zest and pith into small bits and whisk into sugar. Add to ginger mixture, stir and set aside.

Put butter into mixing bowl and beat a second or two, add remaining 1/2 cup sugar and beat until smooth. Add eggs and beat well. Add buttermilk and mix until blended. Add flour, salt, and baking soda. Beat until smooth. Add ginger lemon mixture. Mix well.

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

comments

Submitted by frick on Mon, 2010-09-20 23:40.
I see you love these muffins too. Not only do you really get an intense lemon-ginger hit, you don't have to peel the ginger. Everybody should make these. MC is great.