Ginger Lime Muffins

Ginger is one of my favorite versatile spices.  I love it both savory and sweet, and it blends so deliciously with so many other flavors!  I made a hibiscus lime and ginger cream pie that was utterly fantastic.  As for these muffins, the ginger and lime are beautifully subtle, adding an aromatic flavor to an otherwise simple muffin.

Ginger Lime Muffins
makes 8 muffins

1 egg

2 tbsp (14g) finely minced fresh ginger

½ cup (100g) sugar, divided

zest of one small lime

1 cup + 1 tbsp (138g) flour

⅜ tsp sea salt

½ tsp baking soda

¼ cup butter, mostly melted

½ cup milk

juice of one small lime

Preheat oven to 375ºF and grease or line a muffin tin.

 

Over medium-low heat, combine minced ginger and ¼ cup of the sugar in a small saucepan, stirring until the sugar melts into the ginger and its juices.  Set aside to cool.  Add lime zest once the mixture has cooled somewhat.

 

 In a bowl, sift together the flour, salt, and baking soda.

In a large bowl or stand mixer, cream together the butter and remaining ¼ cup of sugar.  Beat in the egg,  then mix in the milk and lime juice.

Add the cooled ginger/sugar mixture and then stir in the dry ingredients just until blended.

Portion batter into the prepared tin.

Bake for 15 to 20 minutes, until a toothpick comes out clean.

Cool muffins in the tin for a minute before removing to a wire rack to finish cooling.

 Here are some more muffins for your Monday:

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• Small Batch Sourdough Muffins studded with Chocolate Caramel: A Day in the Life on the Farm