lemon ginger muffins
- Categories
- Barbara2
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Flour |
| 1 tablespoon | Baking powder |
| 1½ teaspoon | Cinnamon |
| 1 teaspoon | Baking soda |
| 1 teaspoon | Salt |
| ½ teaspoon | Nutmeg |
| ½ teaspoon | Cloves |
| ½ teaspoon | Nutmeg |
| 1 cup | Sugar |
| ⅔ cup | Oil |
| 2 | Eggs |
| 1 cup | Buttermilk |
| 1 tablespoon | Fresh lemon juice |
| 1 | Lemon; zest of |
| 1 tablespoon | Finely minced peeled gingerroot |
Combine flour and next 6 ingredients. Beat sugar and oil until well blended. Beat in eggs. Add buttermilk, lemon juice, zest and ginger. Mix in dry ingredients. Divide batter among lightly greased muffin cups. Bake at 400 degrees about 20 to 25 minutes or until done. Yield: approximately 12 muffins.
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Converted by MM_Buster v2.0l.
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