Weddings mean roadtrips: the family sardined into the car, or navigating between a Greyhound and an OC Transpo bus with your bridesmaid dress slung over your shoulder, or sleepily DJing your iPod from the passenger seat while your partner takes one for the team and does the early morning drive from City A to City B. And weddings + travels = mandatory snacks for the road. Last weekend, in Dave’s parents’ car en route to Mike & Kait’s wedding in Peterborough, we had a tupperware of these muffins on the floor of the passenger seat to snack on. We had a night of drinking and dancing ahead of us, and have learned to plan ahead.
This recipe made the cut because it made me curious. You might have noticed that I like ginger and that I like lemons, but I’ve never run into both of them in a muffin before; this was also the first time I’d been asked to use a frying pan in a muffin recipe. My curiosity was piqued. To top it off, the cookbook this recipe came from is dedicated to breakfast, so by default it would be completely respectable to snack on these muffins pre-lunch. Perfect.
Ingredients and ignoring them: I routinely sub margarine for butter in muffin recipes, and plain yogurt in the absence of buttermilk (though milk + lemon juice is another buttermilk substitute, as described in the buttermilk chocolate cake post. Can you tell I’m trying to use up my carton of buttermilk?). Stick with the fresh ginger though: powdered ginger will pack a lesser punch.
Lemon Ginger Muffins
from The Breakfast Book
2oz piece of unpeeled ginger (if in doubt, err on the side of more)
3/4 cup + 3 tbsp sugar, divided
zest from 2 lemon, minced
1/2 cup butter, room temperature
1 cup buttermilk
2 cups flour
1/2 tsp salt
3/4 tsp baking soda
1. Grate or finely chop the ginger. Place it in a small pan over medium heat with 1/4 cup of sugar; stir constantly until the sugar has melted and ginger is heated through. Remove from heat and set aside.
2. In a small bowl, combine lemon zest with 3 tbsp of sugar. Add mixture to the sugared ginger; stir and set aside.
3. In a medium bowl, cream butter with 1/2 cup sugar until smooth. Beating after each addition until smooth, add: eggs; buttermilk; flour/salt/baking soda; lemon-ginger mixture.
4. Spoon batter into lined or greased muffin cups. Bake for 15-20 minutes.