Fresh ginger muffins
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Unpeeled ginger root |
| ¾ | cup | Sugar |
| 2 | tablespoons | Lemon zest -- with some |
| White pith | ||
| 3 | tablespoons | Sugar |
| 8 | tablespoons | Butter -- room temperature |
| 2 | Eggs | |
| 1 | cup | Buttermilk |
| 2 | cups | All-purpose flour |
| ½ | teaspoon | Salt |
| ¾ | teaspoon | Baking soda |
Directions
PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut the unpeeled ginger until it is in tiny pieces; or hand chop into fine pieces.
(You should have ¼ cup; it is better to havetoo much ginger than too little.) Put the ginger and ¼ cup sugar in a smal Remove from the stove and let the ginger mixture cool. Put the lemon zest and 3 tablespoons sugar in the food processor and process until the lemon peel is in small bits; or chop the lemon zest and pith by hand and then add the sugar.Add the lemon mixture to the ginger mixture. Stir and set aside. Put the but Beat until smooth. Add the ginger-lemon mixture and mix well. Spoon the batter into the muffin tins so that each cup is ¾ full. Bake 15 to 20 minutes. Serve warm.
MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK Recipe By :