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| A Cheerful Muffin |
A surprisingly good combination. The ginger isn't overpowering. The lemon is bright. These muffins are light and fluffy. They remind me of financiers. I think this recipe would make a nice 8-inch round cake. I'll try that next time.
---Barbara
Ginger Lemon Muffins
(adapted from Elizabeth Alston's cookbook, Muffins)
Makes 12 muffins
2 T. grated fresh ginger, peeled
2 T. grated fresh lemon zest (about 3 lemons)
1/2 cup (1 stick) unsalted butter, softened, at room temperature
1/2 t. salt
1 cup granulated sugar
2 large eggs, room temperature
1 t. baking soda
1 cup yoghurt, Greek, plain
2 cups all-purpose flour
for the glaze:
1/4 c. lemon juice, freshly squeezed
2 T. superfine sugar
Heat oven to 375 degrees.
Grease muffin tin with butter or baking spray.
Grate ginger and the lemon zest.
Measure out the yoghurt.
In a stand mixer fitted with a whisk attachment (or use hand held mixer in a large mixing bowl), beat the butter and sugar together until they are pale and fluffy. Scrape down as needed.
Add one egg at a time, scraping down in between additions.
Add 1/2 t. salt and 1 t. baking soda then mix on low speed until well combined.
Add yoghurt and ginger and lemon zest and mix until well combined.
Remove the whisk, and then use a spatula to complete making the batter.
Fold in the flour, 1/3 at a time, until flour is fully incorporated. Look for pockets of unmixed flour in the bottom of the bowl, but do not overmix.
Spoon the batter into the muffin tin cups.
Bake 18 minutes.
Cool 5 to 10 minutes, then remove from the pan to a rack placed over a cookie sheet.
Mix together the lemon juice and sugar to make a thin glaze. Spoon the glaze over the tops of the muffins.
Let cool completely.
Best eaten the same day (they get a little soggy if you put them in a storage bag overnight) but they freeze well and can be refreshed in a 325 degree oven for about 5-10 minutes.
B