Lemon Ginger Muffins
"I hate poppyseeds, always searching for alternatives in muffins and after reading some of the other recipes on lemon ginger muffins, i created my own spin on them. My husband ate 3 before they had time to cool. They turned out very light."
- Ready In:
- 28mins
- Ingredients:
- 11
- Yields:
-
6 muffins
- Serves:
- 6
ingredients
- 6 tablespoons vegetable oil
- 3⁄4 cup sugar
- 2 large eggs
- 3 tablespoons grated fresh ginger
- 3 tablespoons lemon zest
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon lemon extract
- 2 teaspoons baking powder
- 1 - 1 1⁄4 cup whole milk
- 2 cups all-purpose flour
directions
- Preheat oven to 375ºF.
- Coat 6 large muffin cups with cooking spray or line with baking papers.
- In a large bowl, beat oil, eggs and sugar until fluffy.
- Stir in milk and extract.
- Add ginger and lemon peel.
- In a separate bowl, combine baking soda, baking powder, salt and flour. Make a well in center of dry ingredients.
- Pour liquids into center of dry ingredients.
- Using the muffin method, mix just until combine (about 10 whisks should do). There will be lumps.
- Divide batter evenly among baking cups.
- Bake 18-20 minutes or until golden brown.
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RECIPE SUBMITTED BY
I am a 24 yr old wife and mother of two. Cooking is my passion and my stress reliever. I love re-inventing recipes that have been handed down thru my family.
I am getting ready to start culinary school, with the hopes of one day opeing up my own bakery.
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