ginger. blueberries. lemon zest. buttermilk.
These ingredients combine to make a heavenly pillow of flavor. The muffins are tender and airy and have a strong depth of flavor without being overpowering.
The recipe is involved but not difficult, and the smell that slowly fills the kitchen is well worth the attention to detail. It was originally adapted from The Breakfast Book, these are the famous ginger muffins. Of course I modified it to be my own.
Preheat the oven to 350. Spray 16 muffin tins with nonstick spray. Cut 2oz unpeeled ginger in to cubes and place in a food processor. Pulse until finely grated. Add ginger to a small skillet and add 1/4c sugar, cook over medium heat until the sugar is melted.
Remove from heat and let cool. Zest 2 large lemons, combine the zest with 3T sugar and add to the ginger mixture. In a medium mixing bowl combine 4T room temperature butter, 4T applesauce and 1T olive oil – blend well. Add 1/2c sugar and beat until combined. Add 6T egg whites, 1c low-fat buttermilk and mix thoroughly. Add 1c whole wheat flour, 1c all-purpose flour, 3/4t baking soda and 1/4t salt; mix thoroughly. Fold in ginger-zest mixture and 1 1/2c blueberries. Scoop batter into muffin tins. Bake for 15-20 minutes rotating halfway through cook time. ENJOY Points Plus: 4