Lemon Ginger Muffins Recipe

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9 hours ago Preheat oven: Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F. Whisk together the flour, baking powder, baking …

Rating: 4.8/5(25)
Occupation: Founder
Cuisine: American
Category: Baking, Ginger, Lemon, Muffin

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1 hours ago Lemon Ginger Muffins Recipes. 468,341 suggested recipes. Lemon Ginger Muffins Batter and Dough. large eggs, granulated sugar, ground ginger, sour cream, vanilla and 13 more. Glazed Lemon-Ginger Muffins The Kitchen Prep. salt, candied ginger, vanilla extract, granulated sugar, ground ginger and 12 more. Banana and Ginger Muffins Marmita.

Rating: 4/5(1)

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5 hours ago Preheat the oven to 375 and butter muffin tins. Mix the flour, salt, and baking soda together. Cream the butter and sugar together in a mixing bowl, add the egg, and beat until …

Rating: 5/5(14)
Total Time: 35 mins
Category: Breads
Calories: 168 per serving
1. Preheat the oven to 375 and butter muffin tins.
2. 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. Add the dry ingredients and mix until smooth. Stir in the grated ginger and lemon zest.
4. 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.

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7 hours ago Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each …

Rating: 3.9/5(9)
Estimated Reading Time: 1 min
Servings: 12
Total Time: 30 mins
1. Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Fill greased or paper-lined muffin cups three-fourths full.
4. In a small bowl, mix topping ingredients; sprinkle over muffins.

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7 hours ago Combine flour and baking soda; add to butter mixture alternately with yogurt. Stir in ginger and lemon zest. Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at …

Rating: 2.5/5(2)
Estimated Reading Time: 50 secs
Servings: 12
Total Time: 30 mins
1. In a large bowl, beat the butter, sugar and sugar substitute until crumbly.
2. Add egg whites; beat well. Combine flour and baking soda; add to butter mixture alternately with yogurt.
3. Stir in ginger and lemon zest. , Coat muffin cups with cooking spray; fill three-fourths full with batter.
4. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean.

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5 hours ago Fold flour into ginger mixture one third at a time, alternately with the yogurt. When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy …

Servings: 12
Total Time: 50 mins
Category: Quick Breads
Calories: 245 per serving
1. Preheat oven to 375°; grease muffin cups or use foil or paper baking cups.
2. Finely chop the ginger; finely grate the lemon peel so you have 2 tablespoons.
3. In a big bowl, beat butter and 1 cup sugar with an electric mixer until pale and fluffy.
4. Beat in eggs, one at a time; add ginger and lemon peel.

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4 hours ago When muffins are baked, remove from oven and let cool 3 to 5 minutes in pan. Remove from pan and dip top and bottom into lemon juice and …

Rating: 4.1/5(190)
Total Time: 40 mins
Servings: 12
Calories: 731 per serving

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7 hours ago Heat oven to 375 F. Grease muffin cups or use foil or paper baking cups. Finely chop the ginger. Finely grate the lemon peel so you have 2 tablespoons. In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy. Beat in eggs, one at a time. Add ginger and lemon peel.

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5 hours ago 1/2 cup candied ginger, in small pieces. Preheat oven to 400F. Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together the butter and sugar until light. Beat in the eggs, one at a time, followed by the lemon zest and vanilla extract.

Estimated Reading Time: 3 mins

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1 hours ago Deselect All. A 2-ounce piece unpeeled ginger root. 3/4 cup plus 3 tablespoons sugar. 2 tablespoons lemon zest with some pith. 1/2 cup (1 stick) butter, room temperature

Rating: 5/5(6)
Author: Marion Cunningham
Servings: 16
Category: Dessert
1. Preheat the oven to 375 degrees.
2. Grease 16 muffin pans.
3. If you have a food processor, process the ginger until it is in tiny pieces. Or, hand chop it into fine pieces. You should have about 1/4 cup. It is better too much ginger than too little.
4. Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot. Do not walk away from the pan - the sugar will melt quite quickly. Remove from the heat and let the mixture cool completely.

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8 hours ago Preheat oven to 375 degrees, spray standard-sized muffin tin with cooking spray and set aside. In a large mixing bowl, whisk together flour, sugar, …

Category: Breakfast
Total Time: 26 mins
Estimated Reading Time: 2 mins
Calories: 299 per serving
1. Preheat oven to 375 degrees, spray standard-sized muffin tin with cooking spray and set aside. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt and set aside.
2. In a separate medium-sized mixing bowl, whisk eggs, milk, vanilla, lemon zest, lemon juice and ginger. Pour into large mixing bowl, on top of dry ingredients and then add in melted butter. Stir just until dry ingredients are fully incorporated and moist, even though batter may still be slightly lumpy.
3. Fill each muffin tin nearly full and then bake 14–16 minutes or until tops are firm and a tester comes out with a few moist crumbs attached. Cool muffins for 5 minutes and then transfer to a wire rack. Allow muffins to cool completely.
4. While the muffins are cooling, stir together all of the ingredients for the glaze in a small bowl. The glaze should be thick enough so that it will coat muffins without running off, but thin enough to stick to the top. Dip each muffin into glaze and allow them to set slightly before serving.

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6 hours ago The recipe was inspired by “Marion Cunningham’s Fresh Ginger Muffins” in the Williams-Sonoma Kitchen Library – Muffins & Quick Breads, a bargain of a cookbook at one of the Amazon 3rd party sellers. A used copy including shipping is $4!

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7 hours ago Ginger & Lemon Muffins. 9 · 30 minutes · Ginger & Lemon Muffins Recipe -A microplane grater (also used for citrus zest and hard cheese) works well for grating ginger. Fresh ginger can be frozen up to 6 months; just break off what you need for a recipe.—Linda Green, Kilauea, Kauai, Hawaii . Recipe by Denise S. Christiansen. 20. 11 ingredients.

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7 hours ago In a large microwave-safe bowl, heat the butter and molasses together in the microwave on high for about 1 minute. Stir until thoroughly mixed together. Set aside to slightly …

Rating: 4.8/5(46)
Estimated Reading Time: 6 mins
Category: Muffins
Total Time: 50 mins
1. Preheat oven to 425°F (218°C). Generously grease a muffin pan with butter or nonstick spray or line with muffin liners. Set aside.
2. Cut the butter into smaller pieces so it melts easier. In a large microwave-safe bowl, heat the butter and molasses together in the microwave on high for about 1 minute. Stir until thoroughly mixed together. Set aside to slightly cool as you mix the dry ingredients together.
3. Whisk the flour, baking soda, salt, cinnamon, ginger, and cloves together.
4. Into the molasses/butter mixture, whisk the brown sugar, egg, yogurt, and milk until all wet ingredients are combined. Pour wet ingredients into dry ingredients and mix until *just* combined. Do not over-mix. Batter will be thick and a little lumpy.

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3 hours ago Line a standard muffin tin with paper liners or coat evenly with cooking spray. If using a shallow muffin pan, this recipe will make closer to 16 muffins. Cut the ginger into pieces and add to …

Category: Breakfast
1. Preheat oven to 375. Line a standard muffin tin with paper liners or coat evenly with cooking spray. If using a shallow muffin pan, this recipe will make closer to 16 muffins.
2. Cut the ginger into pieces and add to a food processor fitted with a metal blade. Process ginger until finely minced. You should have a heaping 1/4 cup of fresh ginger. Add the 1/4 cup of ginger plus 1/4 cup sugar in a small saucepan. Cook over medium heat until the sugar has melted, stirring constantly. This should take just a few minutes. Remove from heat. Stir in lemon zest.
3. In a medium size bowl, whisk together flours, cornmeal, baking powder and baking soda. Set aside.
4. In a large mixing bowl, beat butter until smooth. Add 1/4 cup of sugar and beat again until well blended. Add both eggs and beat until creamy. Add yogurt and beat again. Stir dry ingredients into butter mixture. Add the ginger-lemon mixture and stir until combined.

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7 hours ago Lemon Ginger Muffins Recipes Lemon Ginger Muffins Batter and Dough unbleached all purpose flour, large eggs, granulated sugar, lemon juice and 14 more Glazed Lemon-Ginger Muffins The Kitchen Prep lemon, confectioner's sugar, vanilla extract, plain greek yogurt and 13 more Banana and Ginger Muffins Marmita From yummly.co.uk 4/5 (1)

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Just Now Light and fluffy lemon ginger muffins, with fresh ginger and lemon zest, and lemon juice that offer bright flavor to tender muffins for a perfect breakfast on the go! Be sure to use the Zulay Kitchen Lemon Lime Squeezer! We got this delicious recipe courtesy of our friends Waltz of the Flours Ingredients. STREUSEL TOPPING. 1/3 cup all-purpose flour

Estimated Reading Time: 4 mins

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4 hours ago Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers. In a large bowl sift together flour, baking powder, baking soda and salt and mix in the …

Rating: 4.9/5(43)
1. Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner papers.
2. In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).

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3 hours ago Add the eggs and beat well. Add the buttermilk and mix until blended. Then add the flour mixture and stir just until blended. Stir in the ginger-lemon mixture. Spoon into the prepared muffin tins, filling each cup about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Rating: 5/5(3)
Total Time: 40 mins
Servings: 16

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1 hours ago Lightly grease 12 muffin cups or line with paper baking cups. Set aside. Mix flour, sugar, baking powder, ginger and baking soda in large bowl. Mix sour cream, milk, oil, egg and lemon extract in medium bowl. Add to flour mixture; stir just until dry ingredients are moistened. (Batter will be thick and slightly lumpy.) Gently stir in blueberries.

Cuisine: American
Category: Bread, Rolls, And Muffins
Servings: 12

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3 hours ago Advertisement. Step 2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend …

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

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3 hours ago Rhubarb And Ginger Muffins (dairy Free, Egg Free, Vegan Recipe) Sneaky Veg. ground ginger, plain flour, honey, bicarbonate of soda, rhubarb and 2 more.

Rating: 4/5(1)

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2 hours ago Lemon ginger muffins recipe. Learn how to cook great Lemon ginger muffins . Crecipe.com deliver fine selection of quality Lemon ginger muffins recipes equipped with ratings, reviews and mixing tips. Get one of our Lemon ginger muffins recipe and prepare delicious and healthy treat for your family or friends. Good appetite!

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7 hours ago Line muffin pans with paper liners or spray with nonstick cooking spray (2 1/2 inch; 12 count). In a large bowl, beat butter and sugar until light and fluffy. Beat in egg substitute. Stir in ginger and lemon peel. Fold flour into mixture. In a small bowl, combine yogurt and …

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8 hours ago Lemon Ginger Muffins Recipe - Simply Recipes tip www.simplyrecipes.com. Lemon Ginger Muffins Total Time 0 mins Servings 12 muffins Ingredients 3 cups of all-purpose flour 1 Tbsp baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup 1/2-inch cubes of peeled, fresh ginger 1 large lemon 1 cup sugar -divided into 1/4 cup and 3/4 cup 10 Tbsp unsalted …

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Just Now Preheat oven to 375 and grease muffin pan or line with paper liners and set aside. (This recipe will make 6 jumbo muffins or 12 regular size muffins.) With a wire whisk, mix the …

Rating: 4.3/5(3)
Estimated Reading Time: 3 mins
Servings: 12
Calories: 326 per serving
1. Preheat oven to 375 and grease muffin pan or line with paper liners and set aside. (This recipe will make 6 jumbo muffins or 12 regular size muffins.)
2. With a wire whisk, mix the flour, baking powder, ginger and salt in a medium size bowl. Set aside.
3. In a medium size bowl, beat the melted butter and oil with both sugars with a wire whisk until well blended and slightly lightened. Whisk in eggs and then sour cream, lemon zest, vanilla and lemon extracts until well blended.
4. Stir dry ingredients into mixture with a wooden spoon or rubber spatula until just blended.

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3 hours ago Keywords: Lemon Ginger Muffins Recipe. Easy Baked Lemon Chicken - Flavour and Savour. Ingredients · 2 cups white whole wheat flour · 1/2 teaspoon salt · 1 teaspoon baking soda · 3/4 cup sugar · 2 eggs, beaten · 1/2 cup oil · juice of 1 lemon · 3/4 cup . If using a shallow muffin pan, this recipe will make closer .

Rating: 4.6/5(866.2K)
Servings: 10
Cuisine: French
Category: Breakfast Recipes

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5 hours ago Heat the oven to 375 degrees and line a standard muffin tin with paper liners. In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth. In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just

Rating: 4/5(508)
Category: Breakfast, Brunch, Pastries
Servings: 12
Total Time: 35 mins

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3 hours ago Muffins. 1. Preheat oven to 350°F. Butter or line with paper liners, 18 (2½-inch) muffin cups. 2. Peel ginger root. Cut into chunks (about 2/3 cup) and process in a food processor with metal blade, until finely minced. (Or grate or mince ginger by hand.) Melt butter, combine with ginger and set aside.

Servings: 18
Category: Breads

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1 hours ago Step 1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking …

Servings: 12
Total Time: 1 hr 55 mins
Category: Breakfast & Brunch Recipes
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined.
2. Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

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6 hours ago Line muffin pans with paper liners or spray with nonstick cooking spray (2 1/2 inch; 12 count). In a large bowl, beat butter and sugar until light and fluffy. Beat in egg substitute. Stir in ginger and lemon peel. Fold flour into mixture. In a small bowl, combine yogurt and …

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9 hours ago Preheat oven to 350°F. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.

Rating: 3.3/5(96)
Servings: 16

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4 hours ago Preheat oven to 350°F. Generously grease 18 large muffin cups. Using a food processor, soda, salt, cinnamon, ginger and nuts in food processor combine sugar and lemon peel and process until the over-process or the muffins will be tough. Fill the

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9 hours ago Oct 27, 2016 - Light and fluffly lemon ginger muffins, with fresh ginger and lemon zest, and a lemon juice sugar glaze.

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3 hours ago Line muffin pans with paper liners or spray with nonstick cooking spray (2 1/2 inch; 12 count). In a large bowl, beat butter and sugar until light and fluffy. Beat in egg substitute. Stir in ginger and lemon peel. Fold flour into mixture. In a small bowl, combine yogurt and …

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5 hours ago Instructions. Preheat your oven to 220C / 425F / Gas mark 7 and lightly grease a 12 hole muffin pan or use liners. In a medium sized bowl add in the flour, baking powder, …

Rating: 4.9/5(11)
Total Time: 25 mins
Category: Breakfast
Calories: 253 per serving
1. Preheat your oven to 220C / 425F / Gas mark 7 and lightly grease a 12 hole muffin pan or use liners.
2. In a medium sized bowl add in the flour, baking powder, baking soda, all the spices and salt and give them a little whisk together.
3. Pour in the buttermilk, sugar, oil, eggs, molasses and vanilla extract. Give everything a gentle mix together.
4. Please be gentle so your muffins remain light and fluffy. Over mixing the batter at this point will give you tough hard muffins.

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7 hours ago Directions. Preheat oven to 350° F. Line muffin pan with paper liners. Add enough milk to lemon juice to equal one cup, and allow to curdle for a few minutes. Mix dry ingredients. Make a well, and pour in all liquid ingredients.

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3 hours ago Line muffin pans with paper liners or spray with nonstick cooking spray (2 1/2 inch; 12 count). In a large bowl, beat butter and sugar until light and fluffy. Beat in egg substitute. Stir in ginger and lemon peel. Fold flour into mixture. In a small bowl, combine yogurt and …

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9 hours ago Lemon and Candied Ginger Muffins By Sue Lau Palatable Pastime For my recipe of the day I have made lemon and candied ginger

Reviews: 6
Estimated Reading Time: 1 min
Servings: 12
Total Time: 30 mins

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8 hours ago Combine Bisquick baking mix and brown sugar, stirring well. Stir in ginger and lemon rind. Combine egg and buttermilk; add to flour mixture, stirring until dry ingredients are moistened. Divide dough into 2 halves and pat into balls and place dough onto a lightly floured surface. Pat the dough into circle 1/2-inch thick.

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9 hours ago Directions. In a bowl, mix flour, 2/3 cup sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center. In a …

Rating: 4.5/5(5)
Calories: 215 per serving
Servings: 12
1. In a bowl, mix flour, 2/3 cup sugar, baking powder, and salt. Stir in crystallized ginger, lemon peel, and pomegranate seeds. Make a well in the center.
2. In a measuring cup, blend milk, egg, and 1/4 cup butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy.
3. Spoon batter into 12 (2 1/2-in.-wide) or 24 (1 3/4-in.-wide) buttered muffin cups, filling each almost to the rim. Sprinkle with 1 to 2 teaspoons sugar.
4. Bake in a 425° oven until lightly browned, about 16 minutes for large muffins, 13 minutes for small. Remove muffins from pan at once. Serve hot or set on a rack and serve warm or cool.

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6 hours ago Preheat the oven to 375 F. Prepare muffin pan (s) by spraying with non-stick cooking spray (recipe makes 18 muffins). Set aside. In the bowl of a …

Rating: 5/5(1)

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1 hours ago Step 1. Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners. Advertisement. Step 2. In a large bowl, …

Rating: 4.2/5(54)
Total Time: 25 mins
Category: Bread, Quick Bread Recipes, Muffin Recipes
Calories: 90 per serving
1. Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.
3. Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.
4. Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.

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Just Now Beat in egg substitute. Stir in ginger and lemon peel. Fold flour into mixture. In a small bowl, combine yogurt and baking soda; mixture will bubble. Add to batter, 1/3 at a time, beating well after each addition. Fill muffin cups three fourths full. In a small bowl mix turbinado sugar and crystallized ginger; sprinkle over muffins.

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2 hours ago Peel orange and lemon reserving peels.Then Grate the peels of both(at least half of each peel) Mince the fresh ginger very fine and put half of it into food processer or blender along with the lemon,orange, and grated peels to make a juice.

Rating: 4/5(1)
Total Time: 40 mins
Category: Kid Friendly
Calories: 86 per serving

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7 hours ago Remove the zest (just the yellow part, none of the bitter white pith) in strips, with a vegetable peeler. A serrated peeler works best. Peel a knob of ginger and cut into pieces. Note: no need to peel, actually, just my preference. Add the rind, ginger, yogurt, lemon juice, honey and a few ice cubes into a blender. Blend until smooth.

Rating: 5/5(2)
Calories: 194 per serving
Category: Breakfast

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Frequently Asked Questions

How do you make ginger and lemon zest muffins?

Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins.

How do you make lemon muffins with lemon peel?

Grated lemon peel adds flavor to this basic muffin recipe for citrus-accented homemade muffins you can achieve quickly and easily. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well.

How do you make lemon and ginger cake mix?

Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the zest and sugar mix to the ginger mixture and set aside. In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup sugar and beat until smooth.

What are sparkling gingerbread muffins?

Sparkling gingerbread muffins have beautiful crackly tops, robust spice flavor, and are finished with zippy lemon glaze. The combination of ginger and lemon is totally underrated and works SO well in these festive holiday muffins. Today I’m bringing one of my favorite muffin recipes back into the spotlight.

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