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Name: Fresh Ginger Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: 1/2 ts Salt; 2 oz Unpeeled ginger root; 2 tb Lemon zest; 3/4 ts Baking soda; 3/4 c Sugar; 8 tb Butter; room temperature; 2 Eggs; 2 c All-purpose flour; 3 tb Sugar; 1 c Buttermilk

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INGREDIENTS

1/2 ts Salt
2 oz Unpeeled ginger root
2 tb Lemon zest
3/4 ts Baking soda
3/4 c Sugar
8 tb Butter; room temperature
2 Eggs
2 c All-purpose flour
3 tb Sugar
1 c Buttermilk

INSTRUCTIONS

PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut the unpeeled ginger until it is in tiny pieces; or hand chop into fine pieces. (You should have 1/4 cup; it is better to have too much ginger than too little.) Put the ginger and 1/4 cup sugar in a small skillet or pan and cook over medium heat until the sugar has melted and the mixture is hot. Dont walk away from the pan--this cooking takes only a couple of minutes. Remove from the stove and let the ginger mixture cool. Put the lemon zest and 3 tablespoons sugar in the food processor and process until the lemon peel is in small bits; or chop the lemon zest and pith by hand and then add the sugar. Add the lemon mixture to the ginger mixture. Stir and set aside. Put the butter in a mixing bowl and beat a second or two, add the remaining 1/2 cup sugar, and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda. Beat until smooth. Add the ginger-lemon mixture and mix well. Spoon the batter into the muffin tins so that each cup is 3/4 full. Bake 15 to 20 minutes. Serve warm.

NOTES

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Fresh Ginger Muffins

1/2 ts Salt
2 oz Unpeeled ginger root
2 tb Lemon zest
3/4 ts Baking soda
3/4 c Sugar
8 tb Butter; room temperature
2 Eggs
2 c All-purpose flour
3 tb Sugar
1 c Buttermilk

PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut the unpeeled ginger  until it is in tiny pieces; or hand chop into fine pieces. (You should have  1/4 cup; it is better to have too much ginger than too little.) Put the  ginger and 1/4 cup sugar in a small skillet or pan and cook over medium  heat until the sugar has melted and the mixture is hot. Dont walk away  from the pan--this cooking takes only a couple of minutes. Remove from the  stove and let the ginger mixture cool. Put the lemon zest and 3 tablespoons  sugar in the food processor and process until the lemon peel is in small  bits; or chop the lemon zest and pith by hand and then add the sugar. Add  the lemon mixture to the ginger mixture. Stir and set aside. Put the butter  in a mixing bowl and beat a second or two, add the remaining 1/2 cup sugar,  and beat until smooth. Add the eggs and beat well. Add the buttermilk and  mix until blended. Add the flour, salt and baking soda. Beat until smooth.  Add the ginger-lemon mixture and mix well. Spoon the batter into the muffin  tins so that each cup is 3/4 full. Bake 15 to 20 minutes. Serve warm.

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Nutrition

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Serving Size: 1 Serving (102g)
Recipe Makes: 16 Servings

Calories: 243
Calories from Fat: 31 (13%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.5g
Cholesterol 132.8mg		41 %
Sodium 317.4mg		11 %
Potassium 88.6mg		2 %
Total Carbohydrate 48g		14 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 47.4g
Protein 6g		9 %
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.

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Calories per serving: 243

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