Holy Muffins Batman!
This entry was posted in Muffins and Scones and tagged Ginger, Glaze, Lemon, Recipe on April 27, 2010.
This muffin has attitude. Just look at them sitting there all unassuming, all casual, all cute. Then you put one in your mouth and it's like, BAM! Flavour town!
You remember the original Batman series right? Of course you do. Silly me. So you would obviously recall those hilarious fight sound animations. If not, here are some examples to jog your memory...
Yeah, you remember now. Aren't onomatopoeias fun? These muffins remind me of Batman and Robin, Lemon and Ginger. The dynamic duo. The caped crusaders. Fighting crime and taste bud boredom across the fine city of Gotham.
(Insert Adam West voice over here) To the kitchen! We haven't one moment to lose!
Take that taste bud! Aiiieee!
And that! Gliipp!
And now, to finish you off! (My favourite move) Ker-sploosh!
The thought of Batman in my kitchen is giving me the giggles so here is your recipe. Lemon Ginger Muffins Makes about 16 muffins.
Source: My own imagination.
3 cup flour 1 tbsp baking powder 1 tsp baking soda 1/2 tsp ginger 1/2 tsp salt 1/2 cup unsalted butter, room temperature 1 cup granulated sugar 1/2 cup crystallized ginger, chopped 1 tbsp lemon zest 2 tbsp lemon juice 2 eggs 1 cup milk 2 tbsp lemon juice for glaze 1 cup powdered sugar for glaze Printer-Friendly Version
Preheat the oven to 375 degrees and position a rack in the center. Line a muffin tin with muffin liners.
In a medium bowl whisk together the flour, baking powder, baking soda, ginger and salt then set it aside.
In a large bowl with an electric mixer cream together the butter and sugar until it's light a fluffy. Add the crystallized ginger, lemon zest and lemon juice then mix that in. Add the eggs one at a time and beat until each is just incorporated. Alternate the addition of milk and the dry ingredients by thirds, making sure not to over mix each addition.
Spoon the batter into the prepared muffin tin and fill each nearly to the brim of the liner. Bake them for 15 – 20 minutes until the tops are a nice golden brown and a toothpick inserted into the middle comes out clean. Transfer them to a cooling rack.
While the muffins cool mix together the reserved lemon juice and powdered sugar until there are no lumps. Add more lemon juice or powdered sugar depending on your desired consistency. When the muffins have cooled about 5 – 10 minutes drizzle about a tbsp of glaze over top of each. Enjoy!