Email to HybridOwner      

Recipe Categories: LyndaLoo's HOME PAGEALCOHOLIC_DRINKS APPETIZERS ASIAN BAR_COOKIES BBQ BEEF BEVERAGES BISCOTTI BREAD BREAKFAST BROWNIES Burritos_Pitas_Tacos_Wraps CAKES CAKES_Using_Cake_Mixes CANDY_and_FUDGE CASSEROLES CHEESECAKES CHICKEN CHRISTMAS_RECIPES COOKIES COPYCAT CROCKPOT DESSERTS EASTER_RECIPES ETHNIC FISHandSEAFOOD FRUIT GAME_and_WILDFOWL GUESTBOOK_COMMENTS HAMandPORK HEALTHY_RECIPES HOLIDAY_RECIPES JAMSandJELLIES MAKE_IT_AT_HOME MISCELLANOUS MUFFINS_and_SCONES PASTA PIES PIZZA POTATOES RICE SALADandDRESSING SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS TARTS TIPS TURKEY VEGETABLES VEGETARIAN Weight_Watcher_Friendly

MUFFINS: Lemon Ginger Muffins




Source of Recipe


Unknown


Recipe Introduction


Great with your morning or afternoon tea!


List of Ingredients




2 tbsp fresh ginger root, finely chopped
2 tbsp fresh lemon zest, finely grated
1/2 cup butter, ONLY butter
1 cup sugar
2 eggs
2 cups flour
1 tsp baking soda
1 cup buttermilk

Recipe



Preheat oven to 375°.

Grease muffin cups or use paper liners.

In a large bowl, beat butter and sugar with an electric mixer until pale and fluffy. Beat in eggs, 1 at a time. Add ginger root and lemon zest. Stir baking soda into the buttermilk; it will start to bubble and rise up. Fold the flour into the ginger mixture one third at a time, alternating with the buttermilk. When well blended, scoop into muffin cups. Bake 18 to 20 minutes, or until lightly browned and springy to the touch. amkes about 12 muffins