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Lemon Ginger Muffins1

I was thumbing through a new cookbook and came upon this beautiful recipe for Lemon Ginger Muffins.  It called for lemon and crystallized ginger which we had leftover from a Thanksgiving recipe.  It was a sign.  These muffins are delightful.

Ginger and Lemon are such a fabulous flavor combination.  But did you know they have tremendous health benefits as well?  Here’s a great article listing the benefits of both of these powerful ingredients, along with a recipe for Lemon & Ginger Water.  Sounds like a great way to start a Healthy Choices day.

I remember Mom loving crystallized ginger.  She said it eased stomach discomfort and arthritis pain.  We’d always watch for it in the specialty shops.  Now I find it readily available at Whole Foods Market.  My sister says when we have a Mom aka Grammy memory it’s called a Grammory.  I LOVE that!!

Lemon Ginger Muffins

Lemon Ginger Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 2 cups all-purpose flour
  • 1 Tbl. freshly grated lemon zest
  • 1¾ tsp. baking powder
  • ¼ tsp. salt
  • ½ cup sugar
  • ¼ cup crystallized ginger
  • ⅓ cup butter, softened
  • 1 large egg
  • ¾ cup milk
For topping...
  • ¼ cup sugar
  • 2 tsp. freshly grated lemon zest
  • 2½ Tbl. melted butter
  • 1 Tbl. freshly squeezed lemon juice
Instructions
  1. Preheat oven to 350 degrees. Line 12-cup muffin tin with paper liners or cooking spray; reserve.
  2. Combine flour, 1 Tbl. lemon zest, and baking powder in a medium bowl; reserve.
  3. Place ½ cup sugar and crystallized ginger in your Vitamix or food processor container. Starting at the lowest setting, increasing to Variable 3 blend for 5 seconds or until ginger is finely chopped.
  4. Starting at the lowest setting, add ⅓ cup butter to the container, slowly increase to Variable 4 and blend for 10 seconds or until well combined. Stop blending and use a rubber spatula to scrape sides.
  5. Add milk and egg to the container. Begin at the lowest setting, slowly increase to Variable 5 and blend for 15 seconds.
  6. Pour wet mixture into flour mixture and combine by hand until well mixed.
  7. Spoon ¼ cup into each muffin cup. Mixture will be thick. Bake for 18-20 minutes until toothpick inserted in center comes out clean and edges are lightly browned.
  8. Meanwhile, in a small bowl stir together ¼ cup sugar and 2 tsp. lemon zest. In a separate small bowl, combine 2½ Tbl. melted butter with lemon juice.
  9. While muffins are still hot, dip the tops into melted butter then into lemon sugar. Cool on wire racks.

 

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