Marion Cunningham's Fresh Ginger Muffins
- 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
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.