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Ingredients
| ginger (minced): 1/4 cup (finely chopped) |
| granulated sugar: 3/4 cup |
| lime juice: 2 Tbl |
| lime zest: 1 Tbl (grated) |
| salted butter: 1/2 cup (room temperature) |
| eggs: 2 |
| buttermilk: 1 cup |
| wheat bran: 1 3/4 cups |
| all-purpose flour (unsifted): 1 cup |
| salt: 1 tsp |
| baking soda: 1 tsp |
| baking powder: 1/2 tsp |
| granulated sugar: 1/3 cup |
| water: 1/4 cup |
| lime juice: 2 Tbl |
Lime and Ginger Bran Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 375 degrees F.
- Combine ginger, 2 tbsp of lime & 1/4 of sugar in a small pot.
- Cook over medium heat for 3 minutes or until sugar has dissolved & mixture is hot.
- Remove from heat and cool.
- Stir in lime zest (wait until it's cool, or else the zest will cook and you will lose the bright green colour).
- Whisk butter with remaining 1/2 cup sugar until smooth.
- Whisk in eggs and buttermilk until blended.
- Combine bran, flour, salt, baking soda and baking powder in a large bowl.
- Stir in buttermilk mixture - Do not overmix.
- Spoon batter into 12 large well-greased or paper-lined muffin cups.
- Fill to about 3/4 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- GLAZE: Prepare glaze by combining sugar, water and lime juice in a small pot.
- Bring to a boil over high heat and boil for 1 minute.
- Prick hot muffins several times with a toothpick or skewer and brush muffin with glaze.
- Cool in pan on a rack.