The Yums: Lemon-Ginger Muffins!

Original recipe from Molly Katzen's 'The Enchanted Broccoli Forest' pg. 113 Lemon-Yogurt Muffins.

6 TBSP honey
4 TBSP butter
1 Cup plain yogurt (or lemon or vanilla yogurt)
1 large egg
juice of 2 lemons
zest of one lemon
1 Cup unbleached white flour
1 Cup whole wheat flour
1-1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/2 tsp ginger powder
2 inches fresh ginger, finely chopped

Mix wet ingredients well. Mix dry ingredients until all lumps disappear. Gently fold wet & dry ingredients together. Bake 25 minutes @ 375. Makes 12 big muffins or roughly 18 smaller muffins. Nuts are optional... I think craisins would zest these little guys up nicely, but I haven't tried that yet. They aren't too sweet, but the perfect backdrop for honey. Ben said they needed more salt (I used unsalted butter). He tends to oversalt, so I suppose it depends on your preference. I think they could have used even more ginger... for a real sweet treat, diced candied ginger. OoooOoh yum.

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