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Lemon-Ginger Muffins

Source of Recipe


Bon Appétit, July 2005






List of Ingredients



• 1 lemon
  
• 2/3 cup 1/2-inch cubes peeled fresh ginger
  
• 1 cup sugar, divided
  
• 2-2/3 cups all-purpose flour
  
• 1 tsp baking soda
  
• 1/2 tsp salt
  
• 1 cup buttermilk
  
• 2 large eggs
  
• 1/4 cup vegetable oil
  
• 1/4 cup (1/2 stick) unsalted butter, melted
  






Instructions



1. Preheat oven to 350° F. Line 16 muffin cups with paper liners. Using vegetable peeler, remove peel (yellow part only) from lemon. Coarsely chop peel. Place peel, ginger and 1/4 cup sugar in processor. Process until moist paste forms.
   
   
2. Whisk remaining 3/4 cup sugar, flour, baking soda and salt in large bowl. Whisk buttermilk, eggs, oil, melted butter, and ginger mixture in medium bowl to blend well. Stir into flour mixture just to blend. Divide batter among prepared muffin cups.
   
   
3. Bake until toothpick inserted into center comes out clean, about 25 minutes. Serve warm or at room temperature. (Can be made 8 hours ahead. Cool completely and store in airtight container at room temperature.)
   
   Makes 16 muffins.
   
   
   -- Baldpate Inn (Estes Park, Colorado)