Lemon ginger muffins
A deliciously moist muffin with a surprisingly zingy taste.
If you’re a fan of juicing, as I am, you’ll know my two zesty friends – lemon and ginger – very well. The health benefits of these two fresh ingredients are vast, and adding them to juices or simply drinking them straight-up blows all the toxins right out of your head.
I’ve taken these two nutrition powerhouses and added them to a morning muffin, made with high-fiber flour and calcium-rich milk (you can use almond or coconut milk, too). And yes, baking does cause them to lose some nutritional value, but hey, they taste delicious!
- 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 milk
- 2 tablespoons grated ginger (or more)
- 1 tablespoon grated lemon zest (or more)
- Turbinado sugar, for dusting
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.
Mix gently using very few strokes – it’s OK if flour isn’t fully incorporated, you want to make sure you achieve perfectly fluffy and moist muffins, rather than rubbery muffins (caused by overmixing).
Sprinkle with turbinado or date sugar.
Bake 16-18 minutes or until tops spring back when lightly pressed.