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Brampton's Lemon Ginger Muffins

Preheat oven to 375 degrees
Makes 12 regular or 8 giant muffins

1 1-inch piece of fresh ginger peeled and grated OR 2 tblsp. ground ginger
The zest of 2 well scrubbed lemons
1 stick unsalted butter at room temp.
1 cup granulated sugar
2 large eggs at room temperature
2 cups unbleached flour
1/2 teasp. salt
1 teasp. baking powder
1 teasp. baking soda
1 cup sour cream
1/2 cup fresh squeezed lemon juice mixed
2 tbsp. granulated sugar mixed

Mix fresh squeezed lemon juice and 2 tblsp. of granulated sugar. Set aside.
Spray muffin tins with non-stick baking spray.
Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
In a large bowl cream butter and sugar. Add grated ginger (or powdered ginger) and lemon zest. Add one egg at a time incorporating the eggs well into the butter/sugar mixture.
Add 1 cup of flour mixture alternating with 1/2 the sour cream. Repeat until all is incorporated. Do not over mix.
Distribute batter into muffin tins.
Bake for 18 to 20 min. until golden on top. Remove from oven and brush with reserved lemon juice/sugar mixture.
Let stand for 10 minutes before removing muffins from tins.
Serve and enjoy!