Lemon Ginger Yeast Muffins

Not quite like bread or typical muffins, but in between.  This recipe was inspired by the many yeasted small cakes in Elizabeth David's English Bread and Yeast Cookery.

Pan 12-muffin tins, well greased or lined with muffin cups
Oven 400 degrees F        Time 15 minutes

Mill together:*
  50g hard white wheat
200 g soft white wheat
1/2 t anise seed
1/8 t coriander seed
3 cardamom pods
 
3/4 t active dry yeast
3 T warm water

1/4 C warmed lowfat milk
2 eggs, room temperature
3 T honey
dash salt
2 T butter
1/2 t lemon oil**

1/2 C golden raisins, plumped
1 piece crystallized ginger
   (about 1" diameter x 1/16"    
     thick), minced finely

Coarse sugar to decorate tops   

Dissolve the yeast in the warm water.  Let sit a few minutes.  

Whisk in the milk, eggs, honey, salt, butter and lemon oil and beat lightly until smooth.  

Add the flour and beat to make a thick, light batter.  

Let the batter rise, covered, in a warm place for about 2 hours.  

Stir down and divide into the prepared muffin tin.  Let rise an additional 30-45 minutes.  

Sprinkle liberally with coarse sugar.  Pop into the oven and bake about 15 minutes.  When done, they should be barely golden and the top will spring back lightly when pressed.
Makes 1 dozen muffins @  136 calories (without walnuts):
         34% fat        68% carbos            13% protein

*Substitute 1 2/3C unbleached OR 1 1/3 C whole wheat pastry flour plus 1/3 C whole wheat bread flour PLUS 1/2 t anise seeds, 1/8 t ground coriander and 1/16 t ground cardamom.

** Substitute zest of 1 medium lemon



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