Subject: Lemon Ginger Muffins
From: Unicorn (unicorn@indenial.com)
Date: Mon Mar 10 2003 - 02:52:13 EST
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FOOD FUNNY
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Thanks to Marian Allen for this delightful true food funny:
When my youngest daughter was little, she volunteered to say the
supper blessing. In her excitement, she got a little mixed up and
began, "Now I lay me down to sleep...." She stopped, hideously
embarrassed as only a child can be. Her next older sister, who
tormented her relentlessly, spoke up with a grace and kindness that
still makes my jaw drop, just thinking about it: "'Now I sit me down
to eat, I pray the Lord to bless this meat.' That's a GOOD prayer!
Amen!"
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TODAY'S RECIPE
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I rarely eat a large breakfast because I would quickly take on the
proportions of a geographical feature if I did, which is a real shame
because breakfast foods are some of my favorites. To compensate, I
frequently have breakfast for dinner, and it has become sort of the
standard Sunday supper in my house lately. Here are some of our
favorites:
Monday's Breakfast & Brunch:
Lemon Ginger Muffins
Tuesday's Breakfast & Brunch:
Apple Pecan Pancakes
Wednesday's Breakfast & Brunch:
Spiced Fruit Compote
Thursday's Breakfast & Brunch:
Dried Cherry Scones
Friday's Breakfast & Brunch:
Granola
Lemon and ginger make a great combination, and the food processor
makes this recipe a snap to make.
Lemon Ginger Muffins
1 cup (250 ml) sugar
2 Tbs (30 ml) chopped fresh ginger
Zest from 1 lemon
8 Tbs (120 ml) butter
2 eggs
1 cup (250 ml) buttermilk or yogurt
2 cups (500 ml) all-purpose flour sifted with
1 tsp (5 ml) baking soda
Combine the sugar, ginger, and lemon zest in an electric food
processor and process until the ginger and zest are finely ground.
Add the butter and process until creamy and smooth. Add the eggs,
process, scrape down the sides of the bowl, and process again until
smooth. Transfer to a mixing bowl and stir in the buttermilk and the
flour mixture. Pour into greased and floured muffin pans and bake in
a preheated 400F (200C) oven for 20 to 25 minutes. Makes 12 muffins.
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