*  Exported from  MasterCook  *
 
                     Bridge Creek Fresh Ginger Muffins
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       oz           Gingerroot, fresh, unpeeled
      3/4   c            Sugar plus
    3       tb           Sugar
    2       tb           Lemon zest (from 2 lemons
                         -with some white pith)
    8       tb           Butter (1 stick), room temp
    2                    Eggs
    1       c            Buttermilk
    2       c            Flour, all purpose
      1/2   ts           Salt
      3/4   ts           Baking soda
 
   Preheat oven to 375F.  Grease muffin tins.  Cut
   unpeeled ginger into large chunks.  Process in food
   processor until ginger is in tiny pieces.  (You should
   have 1/4 cup.  Better to have too much than too
   little.)  Put ginger and 1/4 cup sugar in small
   skillet and cook over medium heat until sugar has
   melted and the mixture is hot.  This only takes a
   couple of minutes, don't leave unattended.  Remove
   ginger mixture from stove and allow to cool. Put lemon
   zest and 3 tablespoons sugar in food processor and
   process until the lemon peel is in small bits; or chop
   the lemon zest and pith by hand and then add the
   sugar. Add the lemon mixture to the ginger. Stir and
   set aside. Put the butter in a mixing bowl and beat a
   second or two, add the remaining 1/2 cup sugar, and
   beat until smooth. Add the eggs and beat well.  Add
   the buttermilk and mix until blended.  Add the flour,
   salt and baking soda.  Beat until smooth.  Add the
   giner-lemon mixture and mix well. Spoon the batter
   into the muffin tins so that each cup is
   three-quarters full.  Bake 15 to 20 minutes.  Serve
   warm.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving