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Fresh Lemon and Ginger Muffins Recipe

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This recipe for Fresh Lemon and Ginger Muffins is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp fresh ginger, peeled and grated finely
2 tbsp lemon zest
1/2 c butter at room temperature
1 plus 4 tbsp sugar, divided
2 eggs at room temperature
1 tsp baking soda
1 c buttermilk
2 c all-purpose flour
1/2 c lemon juice, preferably freshly squeezed
4 tbsp sugar
Directions:
Directions:
Preheat oven to 375º Fahrenheit.

Grease or spray muffin cups with a nonstick coating. In a mixing bowl, beat butter and sugar with an electric mixer until pale and fluffy. Add eggs, one at a time, mixing completely after each addition. Add ginger and lemon peel and mix well.

In a separate bowl, stir baking soda into buttermilk. It will start to bubble. Fold flour into ginger mixture one third at a time, alternating with the buttermilk mixture. Stir only until combined. Scoop into muffin cups. Bake 18-20 minutes for large muffins, 12 minutes for miniature or until lightly browned and springy to the touch.

While muffins bake, stir sugar into 4 tbsp sugar, until dissolved.

When muffins are baked, remove from oven and let cool 3 to 5 minutes in pan. Remove from pan and dip top and bottom in the lemon juice and sugar mixture. Place on cooling rack. Transfer to an air tight container for storage.
Number Of Servings:
Number Of Servings:
1 dozen large or 36 minature muffins
Preparation Time:
Preparation Time:
About 1 hr.
Personal Notes:
Personal Notes:
I made and served these at the bridal brunch we had for Kim the day she married Joseph. That day she became a part of our family.

Editor's note: For consistently sized muffins, use an ice cream scoop and ensure you always fill it with the same amount of batter.

 

 

 

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