Fresh Ginger Muffins with Lemon Butter
The taste of these delicious muffins will only be rivaled by their wonderful aroma, which will fill your home as they bake. Grated fresh ginger root (opposed to ground) provides a mellow ginger flavor that is enhanced by a sweet yet tart compound butter consisting of lemon zest and fresh lemon juice. A rich, yet lightly spiced treat.
- 4 ounces fresh ginger root
- ½ cup (1 stick) Challenge Unsalted Butter
- 2¾ cups all purpose flour
- 1¼ cup sugar
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- ¼ cup chopped walnuts (optional)
- ½ cup (1 stick) Challenge Unsalted Butter, room temperature or slightly softened
- ¼ cup powdered sugar
- ¼ teaspoon salt
- 1 teaspoon finely grated lemon zest
- 1 Tablespoon fresh lemon juice
1Preheat oven to 350°F. Butter or line with paper liners, 18 (2½-inch) muffin cups.
2Peel ginger root. Cut into chunks (about 2/3 cup) and process in a food processor with metal blade, until finely minced. (Or grate or mince ginger by hand.) Melt butter, combine with ginger and set aside.
3Whisk together flour, sugar, baking soda and salt in a bowl, create a well in the center of the mixture, and then set this mixture aside.
4Whisk together buttermilk, eggs, and ginger/butter mixture. Add wet ingredients all at once to well in dry ingredients. Stir just until dry ingredients are moistened; do not over mix. Spoon batter into 18 prepared muffin cups. Sprinkle with chopped nuts.
5Bake 25 minutes at 350°F or until tops are browned and a wooden toothpick inserted in a muffin comes out clean. Serve muffins warm with Lemon Butter.
1Combine butter with powdered sugar, lemon zest; beat until creamy. Gradually beat in lemon juice. Cover and refrigerate until ready to serve.