Ingredients Jump to Instructions ↓

  1. 12 Regular or 48 miniature

  2. -muffins 2 tb Coarsely chopped,

  3. Peeled fresh ginger root 1 Or 2 lemons, well scrubbed

  4. -and Patted dry 1/2 c (1 stick) butter, at room

  5. Temperature 1 c Granulated sugar

  6. 2 lg Eggs

  7. 1 ts Baking soda

  8. 1 c Plain yogurt or buttermilk

  9. 2 c All-purpose flour

  10. 1/4 c Freshly squeezed lemon juice

  11. 2 tb Granulated sugar

  12. 375 F. Grease muffin cups or use foil or paper baking cups. Finely chop the ginger. Finely grate the lemon peel so you have

  13. 2 tablespoons. In a large bowl, beat butter and the

  14. 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

  15. 18 to 20 minutes, or until lightly browned and springy to the touch. While muffins bake, mix lemon juice and the

  16. 2 tablespoons sugar in a small dish. Stir until sugar dissolves. When muffins are baked, re


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