Ginger Lemon Muffins Recipes

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.

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.

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.

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.

Steps:

• In a large heavy saucepan, combine the sugar, cornstarch and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon zest until blended. Pour into a large bowl; cover surface with plastic wrap. Cover and refrigerate until serving. , In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. , Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm with lemon curd.

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.