Bridge Creek Fresh Ginger Muffins
Submitted by trixey
Tender buttermilk muffins bursting with fresh ginger cooked in sugar and bright lemon zest. Inspired by the famous Bridge Creek restaurant. Warm, zingy, and gone before they cool.
YIELD
1 dozenPREP
20 minCOOK
30 minREADY
1 hrsThese muffins have real ginger heat, not the dusty, powdered kind from a jar.
Fresh ginger root gets pulsed in a food processor, then cooked with sugar until it candies into sticky, fiery bits. Lemon zest gets the same treatment, processed with sugar until fragrant and fine.
Both get folded into a rich buttermilk batter that bakes up tender and golden with little pockets of gingery warmth and citrus zing scattered throughout.
They’re inspired by the legendary Bridge Creek restaurant, and one bite tells you why people still talk about them.
Kitchen Tips
- Don’t peel the ginger. The skin is thin enough that the food processor handles it, and it adds a bit of rustic fiber to the finished muffin.
- Cook the ginger-sugar mixture just until the sugar melts and the pan is hot. Two minutes, tops. Walk away and you’ll burn it.
- The buttermilk and baking soda are a team. Don’t substitute regular milk or the muffins will lose their lift and tangy flavor.
- Serve these warm. The ginger flavor blooms when the muffins are still steaming from the oven.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Grease muffin tins. Cut unpeeled ginger into large chunks.
Process in food processor until ginger is in tiny pieces.
(You should have ¼ cup. Better to have too much than too little.) Put ginger and ¼ cup sugar in small skillet and cook over medium heat until sugar has melted and the mixture is hot.
This only takes a couple of minutes, don’t leave unattended.
Remove ginger mixture from stove and allow to cool.
Put lemon zest and 3 tablespoons sugar in 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. Stir and set aside.
Put the butter in a mixing bowl and beat a second or two, add the remaining ½ cup sugar, and beat until smooth.
Add the eggs and beat well. Add the buttermilk and mix until blended.
Add the flour, salt and baking soda.
Beat until smooth. Add the ginger-lemon mixture and mix well.
Spoon the batter into the muffin tins so that each cup is three- quarters full.
Bake 15 to 20 minutes. Serve warm.
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