Bridge Creek Fresh Ginger Muffins Recipe




Bridge Creek Fresh Ginger Muffins Ingredients

2 oz gingerroot, fresh, unpeeled
3/4 cup sugar plus
3 tbsp sugar
2 tbsp lemon zest (from 2 lemons with some, white pith)
8 tbsp butter (1 stick), room temp
2 eggs
1 cup buttermilk
2 cup flour, all purpose
1/2 tsp salt
3/4 tsp baking soda

A Recipe for
Bridge Creek Fresh Ginger Muffins

 

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This is a recipe for Bridge Creek Fresh Ginger Muffins from the recipe cookbook of Recipes-to-go (Bread)


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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




Bridge Creek Fresh Ginger Muffins

I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.

Joe E. Lewis






Bridge Creek Fresh Ginger Muffins Directions

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.

Serves: 16

 

 

 

 

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Bridge Creek Fresh Ginger Muffins Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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