Lemon-Ginger Muffins

By Maverick19

A delicious light muffin. **If you know how to candy ginger, use the infused sugar to coat the top of the muffins. After you dip the muffins in the lemon juice/sugar mix, immediately coat the muffin top in sugar (or the ginger infused sugar from candied ginger)

Ingredients

• 1 lemon
• 2 Tbsp ginger root, peeled and coarsely chopped
• 1 cup sugar + 2 Tbsp sugar, divided
• 1/2 cup butter
• 2 eggs
• 1 tsp baking soda
• 1 cup plain yogurt or buttermilk
• 2 cups flour
• 1/4 cup lemon juice

Preparation

Step 1

Peel lemon with a vegetable peeler. Put ginger, lemon peel and 1 cup sugar into a food processor, fitted with a steel blade. Process 1-2 minutes, scraping sides once, until lemon peel and ginger are finely chopped. Add butter and process about 30 seconds until creamy. Add eggs, one at a time, processing briefly after each addition.

Scrape mixture into a large bowl; if it looks curdled, do not worry. Add baking soda that has been mixed with yogurt or buttermilk. Add flour alternately until blended.

Scoop into greased muffin pan or use foil or paper baking cups. Bake at 375 degrees for 18-20 minutes. While muffins bake, mix lemon juice and remaining 2 Tbsp sugar in a small bowl/dish. Stir until the sugar dissolves. When muffins are baked, remove from the oven and let cool 3-5 minutes in pan. Remove from pan and dip tops in the lemon juice/sugar mixture. ***Optional: After dipping muffin top in lemon juice/sugar mix, dip into the ginger sugar/sugar if desired.