Ginger Lemon Muffins
|Softened butter||60 Milliliter|
|Granulated sugar||125 Milliliter|
|Grated lemon zest||5 Milliliter|
|All purpose flour||500 Milliliter|
|Baking powder||20 Milliliter|
|Ground nutmeg||1 Milliliter|
|Granulated sugar||175 Milliliter|
|Ground ginger||10 Milliliter|
In a bowl cream together butter and 1/2 cup (125 mL) sugar.
Beat in egg and lemon zest.
In a large bowl, combine flour, baking powder, salt and nutmeg.
Add creamed mixture alternately with milk, beating after each addition.
Spoon batter into prepared muffin tin, filling cups three-quarters full.
Bake in preheated oven for 15 to 20 minutes.
Meanwhile, in a bowl combine 3/4 cup (175 mL) sugar and ginger.
When puffins come out of the oven, immediately dip in melted butter, then in sugar-ginger mixture.
Serve while warm.