Ingredients
-
1
-
1/4
-
1/2
-
4
-
7
-
1
-
1/2
-
3
-
2
-
-
-
-
-
-
Directions
Ginger-Lemon Muffins, These are moist, tender muffins adapted from Marion Cunningham’s The Breakfast Book , Moist and fluffy and so full of flavour!
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Steps
|
1
Done
|
Preheat the Oven to 375 and Butter Muffin Tins. |
|
2
Done
|
Mix the Flour, Salt, and Baking Soda Together. Cream the Butter and Sugar Together in a Mixing Bowl, Add the Egg, and Beat Until Smooth. Add the Buttermilk and Mix Until Blended, Being Sure to Scrape Down the Sides. |
|
3
Done
|
Add the Dry Ingredients and Mix Until Smooth. Stir in the Grated Ginger and Lemon Zest. |
|
4
Done
|
Spoon the Batter Into the Muffin Tins So That Each Cup Is Three-Quarters Full. Bake For 15 to 20 Minutes, Until the Muffins Are Set Inside and Turn Golden. |
