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Lemon Ginger Muffins
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Description
Nothing like a fresh warm lemon muffin in the morning … darn seeds. I hate poppy seeds—very over-rated little buggers. For some reason, I had some fresh ginger in the fridge and thought, hmm, maybe a muffin? Why not? Lemon ginger martinis are wonderful. So here ya go. They’re light and fluffy and bursting with flavor. And the best part is that nothing gets stuck in your teeth!
Ingredients
- 6 Tablespoons Vegetable Oil
- 2 whole Eggs
- ¾ cups Sugar
- 1-¼ cup Whole Milk
- 1 teaspoon Lemon Extract
- 3 Tablespoons Fresh Grated Ginger
- 3 Tablespoons Lemon Zest
- ½ teaspoons Baking Soda
- 2 teaspoons Baking Powder
- ¼ teaspoons Salt
- 2 cups All-purpose Flour
Preparation
Preheat oven to 375ºF. Coat 12 muffin cups with cooking spray or line with baking papers.
In a large bowl, beat oil, eggs and sugar until fluffy. Stir in milk and extract. Add ginger and lemon peel.
In a separate bowl, combine baking soda, baking powder, salt and flour. Make a well in the center. Pour liquids into the center of the dry ingredients. Mix just until combined. There will be lumps.
Divide batter evenly among baking cups. Bake for 18-20 minutes or until golden brown.
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