Ginger Lime Muffins

Ginger Lime Muffins
makes 8 muffins

1 egg

2 tbsp (14g) finely minced contemporary ginger

½ cup (100g) sugar, divided

zest of 1 small lime

1 cup + 1 tbsp (138g) flour

⅜ tsp sea salt

½ tsp baking soda

¼ cup butter, largely melted

½ cup milk

juice of 1 small lime

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

Over medium-low warmth, mix minced ginger and ¼ cup of the sugar in a small saucepan, stirring till the sugar melts into the ginger and its juices.  Put aside to chill.  Add lime zest as soon as the combination has cooled considerably.

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

In a big bowl or stand mixer, cream collectively the butter and remaining ¼ cup of sugar.  Beat within the egg,  then combine within the milk and lime juice.

Add the cooled ginger/sugar combination after which stir within the dry components simply till blended.

Portion batter into the ready tin.

Bake for 15 to twenty minutes, till a toothpick comes out clear.

 Listed below are some extra muffins in your Monday: