Ingredients for Ginger Lemon Muffins
- Unbleached White Flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- Unsalted Butter
- ¾ cup granulated sugar
- 1 large egg
- 1 cup buttermilk
- Fresh Ginger
- Lemons, Zest Of
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How to Make Ginger Lemon Muffins
- Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin tin.
- In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt.
- In a large bowl, cream together ½ cup (1 stick) unsalted butter and ¾ cup granulated sugar until light and fluffy. Beat in 1 large egg until well combined.
- In a small bowl, whisk together 1 cup buttermilk and 1 teaspoon vanilla extract. Gradually add to the wet ingredients, mixing until just combined.
- Gently fold in the dry ingredients until just incorporated. Be careful not to overmix.
- Stir in 2 tablespoons grated fresh ginger and the zest of 1 large lemon.
- Fill each muffin cup ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
47g
Fat
19g
Carbs
8g
