May 30, 2011

Lemon Ginger Muffins

Muffins are a very rewarding thing to make. They don't take very long to mix up or to bake, they don't generally have a long list of ingredients, and they deliver a satisfying portable munchable that works for breakfast, lunches, snacks, etc. Best of all, they don't require a sophisticated technique in order to turn out great.

These Lemon Ginger Muffins were developed because I had some milk to use up, and a lemon that was starting to soften. At the very last minute, I remembered that I had some extra Apple Crisp topping in the fridge, so I decided to sprinkle it over the unbaked muffins to make a streusel-type finish.

Lemon Ginger Muffins

Makes 12 regular-sized muffins

1 lemon, zest and juice
1/2 cup sugar
1 cup 2% milk (minus 2 tablespoons)
1/4 cup pure canola oil
1 egg
1 teaspoon pure vanilla extract
1 teaspoon ground ginger
1 3/4 cups unbleached all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
2 tablespoons light sour cream

Preheat oven to 400 F degrees.

Grease the bottoms only of a 12-cup regular sized muffin tin (or spritz with canola spray).

Mix the milk, sour cream, and lemon juice, and let stand.

Peel the yellow zest from the lemon using a vegetable peeler (long strips). Put the lemon zest pieces into a food processor with the sugar, and pulse until the zest is finely chopped into the sugar. Add the egg, oil, vanilla, and milk, processing after each addition until smooth.

In a separate bowl, stir together flour, baking soda, baking powder, salt and ginger. Make a well in the flour mixture and pour the contents of the food processor in all at once. Stir rapidly with a fork until any dry bits are gone. Don't worry about small lumps, though, the batter doesn't need to be smooth. Divide the batter between muffin cups. If you like sprinkle a teaspoon of streusel topping over each muffin before baking.

Bake in preheated oven for about 15-18 minutes. Let stand in pan for five minutes, then run a knife blade around the edges to loosen each muffin so that you can remove them to wire racks for cooling.

Store cooled muffins in a sealable container in the fridge to keep them fresh. You can also wrap them individually in plastic and freeze. Reheating a muffin for 10 seconds in the microwave works beautifully, and makes them taste oven-fresh, or as we say "freshly killed".

This was a definite winner. I'll be making them again.

1 comment:

Lisa said...

Mmm, streusel always makes everything better. Your muffins look beautiful. I have a sweet treat linky party going on at my blog till tomorrow night and I'd love it if you'd come by and link your muffins up.