Name: Lemon-Ginger Muffins
Yield: Makes 1 Dozen (or 15 to 16, if your Muffin Cups are Shallow)
Ingredients: ¾ cup plain low-fat yogurt (or use lemon or vanilla yogurt); ¾ cup coarsely chopped crystallized ginger (about the size of peas); ¼ cup fresh lemon juice (about 2 lemons); 4 tablespoons (½ stick) unsalted butter; ½ cup sugar; 1¾ cups all-purpose flour; ½ teaspoon baking soda; 1 teaspoon baking powder; Grated zest of 3 large lemons (the outer yellow skin only, no bitter white pith); Good pinch of salt; 2 large eggs, lightly beaten

Preparation info

Makes
1 Dozen

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

One morning while visiting Rhode Island, I tasted a delicious lemon-ginger muffin in a restaurant converted from an old barn. Here’s my cakey version, partially based on a recipe from my friend, cookbook author Martha Rose Schulman, who knows plenty about baking muffins. The crystallized ginger gives these muffins a gentle bite.

Ingredients

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Ingredients

Method

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