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Ginger & Lemon Muffins

A microplane grater (also used for citrus zest and hard cheese) works well for grating ginger. Fresh ginger can be frozen up to 6 months; just break off what you need for a recipe.—Linda Green, Kilauea, Kauai, Hawaii
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup minced fresh gingerroot
  • 2 tablespoons grated lemon zest
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • TOPPING:
  • 2 tablespoons coarse sugar
  • 2 tablespoons finely chopped crystallized ginger

Directions

  • Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 muffin: 231 calories, 9g fat (5g saturated fat), 52mg cholesterol, 291mg sodium, 34g carbohydrate (17g sugars, 1g fiber), 4g protein.

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