Lemon Ginger Muffins

[S_Wirth]

Lemon Ginger Muffins

2 cups unbleached or all purpose flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4-1 cup pecan meal or almond meal (or chopped nuts)
1/2 cup Lemon chips (Baker's Cat. #1608)
1/2 cup mini diced ginger (Baker's Cat. #1404)
1 cup buttermilk (liquid)
1/2 cup melted/cooled butter (or veg. oil)
1 egg, lightly beaten
1/2 tsp. lemon oil (Baker's Cat. #1056 or #1061)

Preheat oven to 400 degrees. Grease muffin pan cups or line w/papers and spritz w/Pam.

In a large bowl, stir or whisk together flour, sugar, baking powder, baking soda, salt, pecan/almond meal or chopped nuts, and lemon chips and mini diced ginger.

In another bowl, stir together buttermilk, cooled melted butter or veg. oil, egg, and lemon oil.

Make a well in dry ingredients, add milk mixture & stir just to combine.

Spoon batter into prepared muffin cups...I fill 3/4 full or more, so if you want smaller muffins, or have smaller muffin cup areas in your muffin pans, you'll need another pan prepared to hold all the batter.

Bake for 15-20 min. at 400 degrees...I bake on center/middle oven rack position...mine take 20 min. Bake until cake tester inserted in center of one muffin comes out clean.

Remove pan(s) to wire rack to cool...let cool for 5-10 min. before removing muffins from pan(s); finish cooling on rack.

Serve warm or cool completely and store in airtight container at room temp., but in hot weather I store in ziplock bag(s) in refrigerator.

Makes 12-18 depending on how full you fill cups & size of your cups.

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