Fresh Lemon And Ginger Muffins Food

FRESH LEMON AND GINGER MUFFINS

Steps:

• Heat oven to 375℉ (190℃). Grease muffin cups or use foil or paper baking cups. Finely chop the ginger. Finely grate the lemon peel so you have 2 tablespoons. In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy. Beat in eggs, one at a time. Add ginger and lemon peel. Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up. Fold flour into ginger mixture one third at a time, alternating with the yogurt. When well blended, scoop into muffin cups. Bake 18 to 20 minutes, or until lightly browned and springy to the touch. While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish. Stir until sugar dissolves. When muffins are baked, remove from oven and let cool 3 to 5 minutes in pan. Remove from pan and dip top and bottom into lemon juice and sugar mixture. Note: If you have a food processor use this method: Peel one lemon with a vegetable peeler. Put ginger, lemon peel, and the 1 cup sugar into the food processor, fitted with a steel blade. Process 1 to 2 minutes, scraping sides once, until lemon peel and ginger are very finely chopped. Add butter; 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, don't worry. Add baking soda, yogurt, and flour and continue as above.

GINGER & LEMON MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

LEMON-FILLED GINGERBREAD MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in molasses. In another bowl, whisk flour, ginger, baking soda, salt and allspice; add to creamed mixture alternately with water, beating after each addition just until combined. (Batter may appear curdled.), Fill paper-lined muffin cups one-fourth full. In a small bowl, beat filling ingredients until blended. Drop filling by rounded teaspoonfuls into center of each muffin; cover with remaining batter., Bake until a toothpick inserted in the muffin portion comes out clean, 14-18 minutes. Cool 5 minutes before removing from pans to wire racks. Serve warm.

FRESH LEMON AND GINGER MUFFINS

Steps:

• Preheat oven to 375°; grease muffin cups or use foil or paper baking cups.
• Finely chop the ginger; finely grate the lemon peel so you have 2 tablespoons.
• In a big bowl, beat butter and 1 cup sugar with an electric mixer until pale and fluffy.
• Beat in eggs, one at a time; add ginger and lemon peel.
• Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.
• Fold flour into ginger mixture one third at a time, alternately with the yogurt.
• When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy to the touch.
• While the muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish; stir until sugar dissolves.
• When muffins are baked, remove from oven and let cool 3-5 minutes in pan.
• Remove from pan and dip top and bottom in the lemon juice and sugar mixture.

GINGER-LEMON MUFFINS

Steps:

• Preheat the oven to 375 and butter muffin tins.
• Mix the flour, salt, and baking soda together. Cream the butter and sugar together in a mixing bowl, add the egg, and beat until smooth. Add the buttermilk and mix until blended, being sure to scrape down the sides.
• Add the dry ingredients and mix until smooth. Stir in the grated ginger and lemon zest.
• Spoon the batter into the muffin tins so that each cup is three-quarters full. Bake for 15 to 20 minutes, until the muffins are set inside and turn golden.

FRESH GINGER MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• Grease 16 muffin pans.
• If you have a food processor, process the ginger until it is in tiny pieces. Or, hand chop it into fine pieces. You should have about 1/4 cup. It is better too much ginger than too little.
• Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot. Do not walk away from the pan - the sugar will melt quite quickly. Remove from the heat and let the mixture cool completely.
• Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the zest and sugar mix to the ginger mixture and set aside.
• In a mixing bowl, beat the butter slightly, then 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 and beat until smooth. Add the lemon-ginger mixture and mix well.
• Spoon the batter into the muffin cups so that each cup is about 3/4 full. Bake 15-20 minutes. Serve warm.

LEMON HONEY GINGER MUFFINS

Steps:

• Mix wet and dry ingredients seperately, then combine.
• Bake at 375 degrees for about 20 minutes (less for mini-muffins, more for large muffins).

LEMON GINGER MUFFINS

Steps:

• Combine the sugar, ginger, and lemon zest in an electric food processor and process until the ginger and zest are finely ground.
• Add the butter and process until creamy and smooth.
• Add the eggs, process, scrape down the sides of the bowl, and process again until smooth.
• Transfer to a mixing bowl and stir in the buttermilk and the flour mixture.
• Pour into greased and floured muffin pans and bake in a preheated 400F oven for 20 to 25 minutes.