Lime and Ginger Bran Muffins
photo by Outta Here
- Ready In:
- 40mins
- Ingredients:
- 15
- Yields:
-
12 muffins
- Serves:
- 12-14
ingredients
- 1⁄4 cup ginger (finely chopped)
- 3⁄4 cup granulated sugar
- 2 tablespoons lime juice
- 1 tablespoon lime zest, grated
- 1⁄2 cup butter (room temperature)
- 2 eggs
- 1 cup buttermilk
- 1 3⁄4 cups natural bran
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
-
glaze
- 1⁄3 cup granulated sugar
- 1⁄4 cup water
- 2 tablespoons lime juice
directions
- Preheat oven to 375 degrees F.
- Combine ginger, 2 tbsp of lime & 1/4 of sugar in a small pot.
- Cook over medium heat for 3 minutes or until sugar has dissolved & mixture is hot.
- Remove from heat and cool.
- Stir in lime zest (wait until it's cool, or else the zest will cook and you will lose the bright green colour).
- Whisk butter with remaining 1/2 cup sugar until smooth.
- Whisk in eggs and buttermilk until blended.
- Combine bran, flour, salt, baking soda and baking powder in a large bowl.
- Stir in buttermilk mixture - Do not overmix.
- Spoon batter into 12 large well-greased or paper-lined muffin cups.
- Fill to about 3/4 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- GLAZE: Prepare glaze by combining sugar, water and lime juice in a small pot.
- Bring to a boil over high heat and boil for 1 minute.
- Prick hot muffins several times with a toothpick or skewer and brush muffin with glaze.
- Cool in pan on a rack.
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Reviews
-
These have a great flavor and texture, but are a bit labor intensive, so they will get made for special occasions. I couldn't find where the ginger syrup should be added so I added it with the buttermilk mixture. Mine spread out on top because I overfilled the tins, because I didn't want to have just 2 more in another tin. I would adjust ingredients down to get 12 muffins instead of 14. But as I said, the flavor was great. I used oat bran. Made for Fall 2011 PAC game.
RECIPE SUBMITTED BY
Ennoia
Canada