Name: Lemon Ginger Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 3 cups of all-purpose flour -; 1 tablespoon baking powder -; 1/2 teaspoon baking soda -; 1/2 teaspoon salt -; 1 large lemon -; 1/2 cup 1/2-inch cubes of peeled, fresh ginger -; 1 cup sugar, divided -; 10 tablespoons unsalted butter (1 1/4 stick), softened -; 2 large eggs -; 1 1/2 cup plain yogurt -; Glaze -; 1 cup confectioner's sugar (powdered sugar) -; 2 tablespoon fresh lemon juice -

Ingredients for - Lemon Ginger Muffins

1. 3 cups of all-purpose flour

2. 1 tablespoon baking powder

3. 1/2 teaspoon baking soda

4. 1/2 teaspoon salt

5. 1 large lemon

6. 1/2 cup 1/2-inch cubes of peeled, fresh ginger

7. 1 cup sugar, divided

8. 10 tablespoons unsalted butter (1 1/4 stick), softened

9. 2 large eggs

10. 1 1/2 cup plain yogurt

11. Glaze

12. 1 cup confectioner's sugar (powdered sugar)

13. 2 tablespoon fresh lemon juice

How to cook deliciously - Lemon Ginger Muffins

1 . Stage

Preheat oven to 375°F. Adjust the oven rack to the middle-lower part of the oven.

2 . Stage

Combine the dry ingredients: Whisk together the flour, baking powder, baking soda, and salt and set aside.

3 . Stage

Make a paste with lemon zest, ginger, sugar: Using a vegetable peeler, peel off the lemon zest from one large lemon (avoid the white pith). Coarsely chop the zest. You should have approximately 1/4 cup of chopped lemon zest. Add this zest, the cubed fresh ginger, and 1/4 cup of sugar to a food processor. Pulse until a paste forms.

4 . Stage

Beat the butter with sugar, add eggs, then zest ginger paste: In a large mixing bowl, beat the butter and remaining 3/4 cup of sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest and ginger paste.

5 . Stage

Alternate adding dry the ingredients with yogurt: Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.

6 . Stage

Fill the muffin tin with dough: Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups.

7 . Stage

Bake: Bake at 375°F until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool.

8 . Stage

Make the glaze: While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary.

9 . Stage

Glaze the muffins: While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.