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Fresh Ginger Muffins




Source of Recipe


The Cooking Studio at Shaw's


Recipe Introduction


Makes 12-15


Recipe Link: http://shawsinn.com

List of Ingredients




2 oz. piece of fresh ginger root
1/4 cup sugar
1 stick butter (4 oz)
3/4 cup sugar
Zest from 2 large lemons
2 large eggs
1 cup buttermilk
2 cups flour
1/2 t. salt
3/4 t. baking soda


Recipe



Preheat oven to 375F. Line muffin tins with muffin papers. In a food processor, process the ginger (remove skin first by scraping with a teaspoon) and the 1/4 cup sugar. Transfer this to a skillet over medium heat and stir until the sugar has melted. Let cool.

In a mixer bowl, beat the butter and 3/4 cup sugar and lemon zest until light and fluffy. Add the eggs and mix well. Add the buttermilk and beat well. Add the ginger-sugar mixture. Add the flour, salt and baking soda, mixing just until dry ingredients are incorporated--do not over mix. Scoop the batter into the muffin cups until they are 3/4 full. Bake in preheated oven for 15-20 minutes.