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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: A 2-ounce piece unpeeled gingerroot 3/4 cup plus 3 Tbsp. sugar 2 Tbsp. lemon zest (from 2 lemons), with some white pith 8 Tbsp. (1 stick) butter, room temperature 2 eggs 1 cup buttermilk 2 cups all-purpose flour 1/2 tsp. salt 3/4 tsp. baking soda Instructions: A recipe from Marion Cunningham, the well known author of the Fanny Farmer Cookbook. The recipe which follows for Bridge Creek Fresh Ginger Muffins is not available in any of her cookbooks, but comes as a special gift of the author. These muffins have an abundance of fresh ginger and lemon zest. Every time I make them I am overcome by how good they are. Preheat the oven to 375 degrees F. Grease the muffin tins. Cut the UNPEELED ginger into large chunks. If you have a food processor, process the ginger until it is in tiny pieces; or hand chop into fine pieces. (You should have 1/4 cup. It is better to have too much ginger than too little.) Put the ginger and 1/4 cup of sugar in a small skillet or pan and cook over medium heat until the sugar has melted and the mixture is hot. Don't walk away from the pan -- this cooking takes only a couple of minutes. Remove from the stove and let the ginger mixture cool. Put the lemon zest and 3 tablespoons sugar in the foodprocessor and process until the lemon peel is in small bits; or chop the lemon zest and pith by hand and then add the sugar. Add the lemon mixture to the ginger mixture. Stir and set aside. Put the butter in a mixing bowl and beat a second or two, add the remaining 1/2 cup sugar, and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda. Beat until smooth. Add the ginger-lemon mixture and mix well. Spoon the batter into the muffin tins so that each cup is three-quarters full. Bake 15 to 20 minutes. Serve warm. |
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