Email to Cat      

Marion Cunningham's Fresh Ginger Muffins

Source of Recipe


From "Raising Dough"






List of Ingredients



• 1 piece fresh ginger, unpeeled (4 to 5 ounces)
  
• 3/4 cup plus 3 Tbsp sugar
  
• 2 Tbsp finely grated lemon zest
  
• 2 cups all-purpose flour
  
• 1/2 tsp salt
  
• 3/4 tsp baking soda
  
• 1/2 cup unsalted butter, at room temperature
  
• 2 eggs
  
• 1 cup buttermilk
  






Instructions



1. Preheat oven to 375º F. Butter standard muffin tins.
   
   
2. Cut the unpeeled ginger into large chunks. In a food processor fitted with the metal blade, process until it is finely minced (or chop finely by hand). You should have about 1/4 cup.
   
   
3. In a small saucepan, combine the ginger and 1/4 cup of the sugar and cook over medium heat, stirring, until the sugar melts and the mixture is hot; this takes only a couple minutes. Set aside to cool until tepid.
   
   
4. Stir the lemon zest and the 3 tablespoons sugar together in a small bowl. Let stand for a few minutes, then add to the ginger mixture. Stir and set aside. In a medium bowl, stir and toss together the flour, salt and baking soda. Set aside. In a large bowl, beat the butter until smooth. Add the remaining 1/2 cup sugar and beat until blended. Add the eggs and beat well. Add the buttermilk and mix until blended. Then add the combined dry ingredients and stir just until blended. Stir in the ginger-lemon mixture.
   
   
5. Spoon into the tins, filling about three-quarters full. Bake until a toothpick comes out clean, 15 to 20 minutes. Cool in the tins for 1 minute, then remove.
   
   Makes about 16 muffins.