Ginger muffins

Name: Ginger muffins
Yield: 8 servings
Cuisine: Bake
Ingredients: 60.00 ml butter; 90.00 ml castor sugar; 1.00 lemon zest only; 1.00 eggs extra large; 60.00 ml ginger preserved, diced; 125.00 ml Buttermilk; 140.00 g flour cake; 1.00 ml salt; 2.00 ml Bicarbonate of soda; 30.00 ml oats rolled; icing sugar for dusting

8 servings

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By Food24 November 03 2009

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Ingredients (11)

60.00 ml	butter
90.00 ml	castor sugar
1.00	lemon — zest only
1.00	eggs — extra large
60.00 ml	ginger — preserved, diced
125.00 ml	Buttermilk
140.00 g	flour — cake
1.00 ml	salt
2.00 ml	Bicarbonate of soda
30.00 ml	oats — rolled
	icing sugar — for dusting

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Method:

Preheat oven to 200 ºC.
Cream butter and sugar together until smooth and creamy. Stir in grated lemon peel.
Add egg, beating well after adding, then fold in ginger. Add buttermilk and blend well. Finally stir in flour, salt and bicarbonate of soda, until just mixed. (Mixture should still be lumpy.)
Grease or spray muffin pans and fill with batter. Sprinkle with a little extra preserved ginger, if using, and with oats.
Bake for 15 to 20 minutes, or until a skewer inserted in centre comes out clean.
Turn out onto a wire rack to cool and dust quite heavily with icing sugar.