Lime And Fresh Ginger Muffins Food

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.

MIXED FRESH FRUIT WITH LIME AND GINGER

Steps:

• In 1-quart saucepan, heat sugar and water to boiling. Remove from heat; stir in 1/2 teaspoon lime peel and the lime juice. Cool 10 minutes.
• In medium bowl, place melon and ginger. Pour sugar mixture over melon mixture. Cover; refrigerate about 1 hour to blend flavors.
• Just before serving, stir strawberries into melon mixture. Serve garnished with additional lime peel.

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.

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.

LIME AND FRESH GINGER MUFFINS

Steps:

• Line 12-cup muffin pan with paper liners.
• Preheat oven to 375°.
• In a food processor, process sugar, ginger, and lime zest until finely chopped and mixture resembles wet sand.
• In a big bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, whisk the ginger mixture, eggs, buttermilk, and oil together until blended.
• Add the egg mixture to the flour mixture and stir until just blended.
• Divide batter equally among muffin cups.
• Bake for 18-22 minutes or until tops are light golden brown and a pick comes out clean.
• Let cool in pan on a wire rack for 3 minutes, then transfer to rack to cool while you make the icing.
• In a small bowl, combine the powdered sugar, lime zest, and lime juice; stir until smooth.
• Spoon over the tops of warm muffins and let cool.

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).

LIME MUFFINS

Steps:

• In a bowl, combine the first four ingredients. In another bowl, beat the eggs, milk, oil, lime juice and zest. Stir into dry ingredients just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

LIME AND GINGER BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Combine ginger, 2 tbsp of lime & 1/4 of sugar in a small pot.
• Cook over medium heat for 3 minutes or until sugar has dissolved & mixture is hot.
• Remove from heat and cool.
• Stir in lime zest (wait until it's cool, or else the zest will cook and you will lose the bright green colour).
• Whisk butter with remaining 1/2 cup sugar until smooth.
• Whisk in eggs and buttermilk until blended.
• Combine bran, flour, salt, baking soda and baking powder in a large bowl.
• Stir in buttermilk mixture - Do not overmix.
• Spoon batter into 12 large well-greased or paper-lined muffin cups.
• Fill to about 3/4 full.
• Bake for 20-25 minutes or until a toothpick comes out clean.
• GLAZE: Prepare glaze by combining sugar, water and lime juice in a small pot.
• Bring to a boil over high heat and boil for 1 minute.
• Prick hot muffins several times with a toothpick or skewer and brush muffin with glaze.
• Cool in pan on a rack.

TRIPLE-GINGER MUFFINS

Steps:

• Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
• In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
• In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
• Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.

LIME AND GINGER CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9-inch square metal baking pan with nonstick baking spray with flour.
• In a large bowl, whisk together the flour, sugar, ginger, baking powder and salt.
• Add eggs, buttermilk, butter, lime zest and vanilla to flour mixture.
• Using an electric mixer on med-low speed, beat for 1 minute, until blended.
• Scrape sides and bottom of bowl with a spatula.
• Beat on medium speed for 1 minute.
• Spread batter even into prepared pan.
• Bake for 40-45 minutes or until a pick inserted in the center comes out with a few moist crumbs attached.
• Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
• Meanwhile, make icing: in a small bowl, whisk together powdered sugar, butter, lime juice and lime zest until blended and smooth; use immediately.
• Spread icing over top of cooled cake.