Husband and I are spending the day in the suburbs with my parents to kick off Spring Break 2011. Plans for the day include sitting around, maybe a trip to Target, more sitting around, and making burgers and fries for dinner (stay tuned for that one). Sounds like a great day to me!
I think I might make these muffins for breakfast on Monday. I made them awhile back and they were so refreshing and satisfying; definitely worth making again. I'm also on this ginger kick ever since I started making Red Bean Curry--it's just so darn delicious.
I have a feeling you'll be hearing more from me this week as I enjoy a full 10 days off of work. Ahh, the joys of teaching...
Ginger Root Muffins
Makes 12 muffins
3 ounces of unpeeled ginger root
3/4 cup plus 3 tablespoons sugar, divided
2 tablespoons grated lemon zest
8 tablespoons unsalted butter, at room temperature
1 cup buttermilk
2 cups flour
1/2 teaspoon salt
3/4 teaspoon baking soda
Preheat oven to 375 degrees.
Wash ginger carefully to remove any dirt or grime left in cracks. Leaving the peel on, mince ginger as finely as possible. Stir together ginger and 1/4 cup sugar in a skillet over medium heat until sugar has melted.
In a small bowl, whisk together lemon zest and 3 tablespoons of sugar. Add to ginger mixture. Next, beat butter and 1/2 sugar in a stand mixer until smooth. Add eggs and beat well. Add buttermilk, beating until blended. Then add flour, salt, and baking soda and beat until smooth. Finally, add ginger mixture, mixing well.
Spoon mixture into greased muffin tins and bake for 18-20 minutes, or until toothpick comes out clean.