Fresh ginger muffins

Fresh Ginger Muffins recipe

By A recipe of Fresh ginger muffins. Click here to read more.

These muffins fill the house with the aroma of fresh ginger and lemon — it brings the guests downstairs early.

One 2-ounce piece of ginger root
3/4 cup and 1/4 cup sugar, separated
2 Tablespoons lemon zest
1 stick butter or margarine, softened
1 cup buttermilk
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoons baking soda


Preheat oven to 375 degrees. Grease muffin tins. Chop unpeeled ginger into fine pieces (approximately 1/4 cup). Put ginger and 1/4 cup sugar in pan and cook over medium heat until sugar has melted. Remove from heat and let mixture cool. Chop lemon zest into small bits and stir in 1/4 cup sugar. Add lemon mixture to ginger mixture. Stir and set aside.

Put butter in bowl with remaining 1/2 cup sugar and beat until smooth. Add eggs and beat well. Add buttermilk and mix well. Add flour, salt, and baking soda and beat until smooth. Add ginger-lemon mixture and mix well. Spoon batter into muffin tins (3/4 full) and bake for 15 to 20 minutes. Serve warm.

Yield: 16 muffins

High-Altitude Adjustments:
Decrease baking soda by 1/4 teaspoon and sugar by 2 teaspoons.
Increase buttermilk to 1-1/4 cups.
Increase oven temperature by 25 degrees.

Tags: recipe, Fresh ginger muffins, cooking, diy