Printable Recipe: Ginger Lemon Muffins

Ginger Lemon Muffins

(adopted from long lost recipe in Bon Appetit – ginger and lemon have been increased, sugar decreased)

Preheat oven to 350°

Single Batch                                                                  Double Batch

2 lemons                                                                       4 lemons

1 C. peeled fresh ginger, cut in ½” cubes                2 C. peeled fresh ginger, cut in cubes

1 ¾ C. sugar                                                                  3 ½ C. sugar

2 2/3 C. all purpose flour                                            5 1/3 C. all purpose flour

1 t. baking soda                                                             2 t. baking soda

½ t. salt                                                                         1 t. salt

1 C. buttermilk                                                              2 C. buttermilk

2 large eggs                                                                   4 large eggs

¼ C. vegetable oil                                                         ½ C. vegetable oil

¼ C. (1/2 stick) unsalted butter                                ½ C. (1 stick) unsalted butter, melted

• Line 16 (or 32 for double batch) muffin cups with paper liners.
• Using vegetable peeler, remove peel (yellow part only) from lemons.
• Place peel, ginger and ¼ C. sugar (½ C. for double batch) in processor; process till moist paste forms.
• Whisk remaining sugar, flour, baking soda, and salt in large bowl.
• Whisk buttermilk, eggs, oil, melted butter, and ginger mixture in bowl to blend well.
• Stir into flour mixture just to blend, watching for dry patches of flour hidden in batter.
• Divide batter among prepared muffin cups.
• Bake about 25 minutes, or until toothpick inserted in center comes out clean.

Modifications:  Substitute part or all of flour with whole wheat.  If substituting all whole wheat flour, it may require a touch more buttermilk and a touch less sugar.  Sift whole wheat flour, so they aren’t too heavy.

Use coconut oil in place of vegetable oil (but leaves greasy bottoms, though they are fine when cool).

Use orange zest in place of lemon zest.

Add blueberries!