Muffins

Triple Ginger & Lemon Zest Muffins Topped with Sugar

17

I first made these muffins probably 15 years ago. What I didn't know when I made them the first time was if the ginger and lemon would work together, but the flavors married are awesome. I have made these again and again as they are simple, and not overly sweet or rich. Over the years I have stepped up the recipe a bit by also adding ground ginger and crystallized ginger You may think that's an abundance of ginger, it doesn't overpower, and along with the lemon zest becomes a

13
4 oz unpeeled fresh ginger
1 cup buttermilk
1/3 cup crystallized ginger, finely chopped
2 cups flour
1/3 cup plus 1/2 cup plus 3 tbsp. sugar
2 tbsp. lemon zest
1/2 tsp salt
1 stick butter, softened
1/4 tsp baking soda
2 eggs
1/4 tsp ground ginger
sugar for topping the muffins
Preheat oven to 375. Grease 12 muffin tin and an extra muffin tin (this makes 13...I tried 12 but the muffins baked over the side of the tin, making them hard to get out), or line with cupcake liners. Cut the fresh ginger into large chunks. Chop fine in food processor (I use my mini Kitchenaid). Scrape ginger out and put into a small skillet along with 1/3 cup sugar. Cook over medium/low heat until sugar has melted and mixture is hot (a couple of minutes). Remove from stove and let cool. Put lemon zest, crystallized ginger and 3 tbsp. sugar into ginger mixture. Stir and set aside. Place butter in mixing bowl and add remaining sugar. Beat until smooth. Add the lemon/ginger mixture, then the eggs one at a time. Combine flour, salt and baking soda in a bowl. Add alternately with the buttermilk mixture, ending with the flour. Beat just until the whole thing comes together. Fill 13 cupcake cups evenly (I use a scoop to start with). If you're using sparkling sugar, spoon on top of muffins at this point. Bake 15-20 minutes, or until a toothpick comes out clean. In a small bowl, put a few scoops of sugar. As quickly after you get the muffins out of the oven as you can release them from the tin and rub face-down in the sugar (this may take a few minute depending on how much heat your fingers can stand). Place muffins on cooling rack.
Nutritions

Calories
258

Sodium
188mg
7% DV

Fat
16g
26% DV

Protein
3g
7% DV

Carbs
19g
6% DV

Fiber
1g
7% DV

Juicy, tender and flavorful Crock Pot Italian Beef is an easy dinner recipe that's perfect for busy days. Serve the shredded meat and pepperoncini on a hoagie roll with giardiniera and melted Provolone cheese for a classic Chicago Italian Beef Sandwich, or pair the roast beef with mashed potatoes, noodles, or rice for a cozy comfort food supper. You can't beat the convenience of an all-day slow cooker meal!

2 small onions
4 cloves garlic
3 lb. boneless beef chuck roast
2 T vegetable oil
14.5 oz beef broth
0.7 oz packet dry Italian salad dressing mix
1 T Worcestershire sauce
8 pepperoncini peppers
6
  • Arrange the onions and garlic in the bottom of a slow cooker. Set aside.
  • Pat beef dry and season with kosher salt and black pepper on all sides.
  • Heat oil in a large pot or Dutch oven...
    See the full directions on my site
Nutritions

Calories
389

Sodium
1839mg
76% DV

Fat
16g
25% DV

Protein
25g
50% DV

Carbs
37g
12% DV

Fiber
6g
24% DV