 |
Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
|
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. 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:
1. Preheat oven to 375ºF.
2. Coat 6 large muffin cups with cooking spray or line with baking papers.
3. In a large bowl, beat oil, eggs and sugar until fluffy.
4. Stir in milk and extract.
5. Add ginger and lemon peel.
6. In a separate bowl, combine baking soda, baking powder, salt and flour. Make a well in center of dry ingredients.
7. Pour liquids into center of dry ingredients.
8. Using the muffin method, mix just until combine (about 10 whisks should do). There will be lumps.
9. Divide batter evenly among baking cups.
10. Bake 18-20 minutes or until golden brown.
|
|