Marion Cunningham's Fresh Ginger Muffins

Marion Cunningham's Fresh Ginger Muffins
Marion Cunningham's Fresh Ginger Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 1

    piece unpeeled fresh ginger - (4 to 5 oz)

  • 3/4

    cup sugar plus

  • 3

    tablespoons sugar

  • 2

    tablespoons finely-grated lemon zest

  • 2

    cups all-purpose flour

  • 1/2

    teaspoon salt

  • 3/4

    teaspoon baking soda

  • 8

    tablespoons unsalted butter room temperature

  • 2

    eggs

  • 1

    cup buttermilk

Directions

Preheat an oven to 375 degrees. Butter standard muffin tins. Cut the unpeeled ginger into large chunks. In a food processor fitted with the metal blade, process until it is finely minced. You should have about 1/4 cup. In a small saucepan, combine the ginger and 1/4 cup of the sugar. Cook over medium heat, stirring, until the sugar melts and the mixture is hot; this takes only about 2 minutes. Set aside to cool until tepid. In a small bowl stir the lemon zest and the 3 tablespoons sugar. Let stand for a few minutes, then add to the ginger mixture. Stir and set aside. In a medium bowl, stir and toss together the flour, salt and baking soda. Set aside. Spoon into the prepared muffin tins, filling each cup about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the tins for 1 minute, then remove. This recipe yields 16 standard muffins.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: