Lemon Ginger Muffins

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                            FOOD FUNNY
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Here's a cute one from Rosemary Zwick:

The tea bag had broken but the hostess had failed to notice and brought
me the hot cup with many loose tea particles swirling around on the
surface. I didn't want to drink it but was too polite to say anything. I
was forced to restrain myself.

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                            TODAY'S RECIPE
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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.
Received on Thu Feb 25 22:15:37 2010