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Fresh Lemon & Ginger Muffins

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Fresh Lemon and Ginger Muffins

Fresh Lemon and Ginger Muffins recipe

 

Yield

12 servings

Prep

15 min

Cook

20 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 tablespoons ginger root
coarsely chopped, peeled, fresh
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1 or 2 each lemons
well scrubbed, patted dry
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½ cup butter
at room temperature
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1 cup sugar
granulated
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2 large eggs
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1 teaspoon baking soda
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1 cup yogurt
plain or buttermilk
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2 cups all-purpose flour
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¼ cup lemon juice
freshly squeezed
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2 tablespoons sugar
granulated
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Ingredients

Amount Measure Ingredient Features
3E+1 ml ginger root
coarsely chopped, peeled, fresh
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lemons
well scrubbed, patted dry
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118 ml butter
at room temperature
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237 ml sugar
granulated
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2 large eggs
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5 ml baking soda
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237 ml yogurt
plain or buttermilk
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473 ml all-purpose flour
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59 ml lemon juice
freshly squeezed
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3E+1 ml sugar
granulated
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Directions

Heat oven to 375℉ (190℃).

Grease muffin cups or use foil or paper baking cups.

Finely chop the ginger.

Finely grate the lemon peel so you have 2 tablespoons.

In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy.

Beat in eggs, one at a time. Add ginger and lemon peel.

Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.

Fold flour into ginger mixture one third at a time, alternating with the yogurt.

When well blended, scoop into muffin cups.

Bake 18 to 20 minutes, or until lightly browned and springy to the touch.

While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish.

Stir until sugar dissolves.

When muffins are baked, remove from oven and let cool 3 to 5 minutes in pan.

Remove from pan and dip top and bottom into lemon juice and sugar mixture.

Note: If you have a food processor use this method: Peel one lemon with a vegetable peeler.

Put ginger, lemon peel, and the 1 cup sugar into the food processor, fitted with a steel blade.

Process 1 to 2 minutes, scraping sides once, until lemon peel and ginger are very finely chopped.

Add butter; process about 30 seconds until creamy.

Add eggs, one at a time, processing briefly after each addition.

Scrape mixture into a large bowl; if it looks curdled, don't worry.

Add baking soda, yogurt, and flour and continue as above.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 73135% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 17g 84%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 365mg 15%
Total Carbohydrate 37g 37%
Dietary Fiber 2g 9%
Sugars g
Protein 25g
Vitamin A 18% Vitamin C 31%
Calcium 11% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 
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