These tender little muffins are rich and moist due to the buttermilk and have a pronounced ginger flavor, perfect for traveling.
Preheat oven to 375 degrees F. Grease a muffin tin or use paper inserts.
Cut the unpeeled ginger root into large chunks. You can process the ginger in a food processor until it is minced or mince by hand. Place ginger and 1/4 of the sugar into a small skillet and cook over medium heat, stirring, until the sugar has melted and the mixture is hot. Don't walk away during this step, it only takes a couple minutes. Set aside to cool.
In a small bowl, whisk together the lemon zest and 3 tablespoons of sugar. Add to the ginger mixture.
Put the butter in the bowl of a stand mixer. Beat the butter for a moment or two then add the remaining 1/2 cup sugar and beat until smooth. Add the eggs, beat well. Add the buttermilk and beat until blended. Add the flour, salt, and baking soda; beat just until smooth. Add the ginger/lemon mixture and beat well to mix. Spoon the batter into prepared muffin tin. Bake for 18-20 minutes, or until a tester comes out clean.
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 158 | ||
Calories from Fat: 73 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 21.2mg | 7 % | |
Sodium 4520.4mg | 156 % | |
Potassium 87.2mg | 2 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 17.4g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 158
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