Lime and Fresh Ginger Muffins
- Ready In:
- 52mins
- Ingredients:
- 13
- Yields:
-
12 muffins
ingredients
- 3⁄4 cup sugar
- 1⁄4 cup chopped peeled gingerroot
- 2 tablespoons finely grated lime zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 2 eggs
- 3⁄4 cup buttermilk
- 1⁄3 cup vegetable oil
-
Icing
- 1 cup powdered sugar
- 1 teaspoon finely grated lime zest
- 2 tablespoons freshly squeezed lime juice
directions
- Line 12-cup muffin pan with paper liners.
- Preheat oven to 375°.
- In a food processor, process sugar, ginger, and lime zest until finely chopped and mixture resembles wet sand.
- In a big bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the ginger mixture, eggs, buttermilk, and oil together until blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among muffin cups.
- Bake for 18-22 minutes or until tops are light golden brown and a pick comes out clean.
- Let cool in pan on a wire rack for 3 minutes, then transfer to rack to cool while you make the icing.
- In a small bowl, combine the powdered sugar, lime zest, and lime juice; stir until smooth.
- Spoon over the tops of warm muffins and let cool.
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