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Lemon and Candied Ginger Muffins #MuffinMonday

Lemon muffins with bits of candied ginger and a lemon glaze offer bright flavor to tender muffins for a perfect breakfast on the go.

Lemon  and Candied  Ginger  Muffins

Lemon and Candied Ginger Muffins

By Sue Lau | Palatable Pastime

For my recipe of the day  I have  made lemon and candied ginger muffins with a sweet lemon glaze as part of Muffin  Monday which is hosted by Stacy Rushton and which I love taking  part  in  unless my house falls like a stack of wobbly  playing cards (which has happened more than  once).

I did these because I wanted something sort of festive for December, and to me, candied ginger can be a solid  part of your holiday baking. I also love  lemon, and find that can be under-represented during the last month of the year while everyone goes gingerbread crazy.

I did make these  using Swerve granular and powdered, which are awesome replacements for regular sugar and used in equal amounts.

Lemon  and Candied  Ginger  Muffins

Muffin Monday

Muffin Monday

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Lemon  and Candied  Ginger  Muffins

Lemon and Candied Ginger Muffins

  • Servings: 12-14
  • Difficulty: easy
  • Print

Lemon  and Candied  Ginger  Muffins

Ingredients:

  • 2-1/4 cups all-purpose flour
  • 1/2  cup granulated sugar or Swerve  granular  sugar replacement
  • 2-1/2 teaspoons baking  powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1  cup  whole milk
  • 2 large eggs
  • 1/3 cup melted butter,  cooled
  • 1/4 cup  chopped candied ginger
  • 1 tablespoon  lemon extract
  • 1 teaspoon vanilla extract
  • zest and juice of one lemon

Icing:

  • 1/2 cup powdered sugar or Swerve powdered  sugar replacement
  • 1/2 teaspoon lemon  extract
  • 1-2 tablespoons milk or cream to give drizzling consistency
  • little bit extra minced candied ginger and/or granulated-crystal sugar to  sprinkle on  icing (optional)

Method:

  1. Preheat  oven to 400°F.
  2. Stir together dry  ingredients in a bowl,  then mix in everything else (not the icing).
  3. Divide batter  among paper  lined muffin cups.
  4. Bake for 18-20 minutes  or  until a toothpick,   inserted, can be removed without wet batter clinging to it.
  5. Cool and drizzle with  icing.

From  the kitchen of palatablepastime.com

Lemon  and Candied  Ginger  Muffins

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