Categories: Breakfast, Muffins

Ingredients

• 3/4 cup sugar
• 1/4 cup chopped peeled gingerroot
• 2 tablespoons finely grated lime zest
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup buttermilk
• 1/3 cup vegetable oil
• Icing:
• 1 cup powdered sugar
• 1 teaspoon finely grated lime zest
• 2 tablespoons freshly squeezed lime juice

Directions

1. Line 12-cup muffin pan with paper liners.

2. Preheat oven to 375°.

3. In a food processor, process sugar, ginger, and lime zest until finely chopped and mixture resembles wet sand.

4. In a big bowl, whisk together the flour, baking powder, baking soda, and salt.

5. In another bowl, whisk the ginger mixture, eggs, buttermilk, and oil together until blended.

6. Add the egg mixture to the flour mixture and stir until just blended.

7. Divide batter equally among muffin cups.

8. Bake for 18-22 minutes or until tops are light golden brown and a pick comes out clean.

9. Let cool in pan on a wire rack for 3 minutes, then transfer to rack to cool while you make the icing.

10. In a small bowl, combine the powdered sugar, lime zest, and lime juice; stir until smooth.

11. Spoon over the tops of warm muffins and let cool.

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