Serves: 12-16 muffins
- 3 ounces fresh ginger root
- 3/4 cup sugar, divided
- 2 tablespoons lemon zest
- 1 1/2 cups brown rice flour
- 1/2 cup tapioca flour**
- 1/4 cup cornmeal
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 cup plain yogurt
- Preheat oven to 375. Line a standard muffin tin with paper liners or coat evenly with cooking spray. If using a shallow muffin pan, this recipe will make closer to 16 muffins.
- Cut the ginger into pieces and add to a food processor fitted with a metal blade. Process ginger until finely minced. You should have a heaping 1/4 cup of fresh ginger. Add the 1/4 cup of ginger plus 1/4 cup sugar in a small saucepan. Cook over medium heat until the sugar has melted, stirring constantly. This should take just a few minutes. Remove from heat. Stir in lemon zest.
- In a medium size bowl, whisk together flours, cornmeal, baking powder and baking soda. Set aside.
- In a large mixing bowl, beat butter until smooth. Add 1/4 cup of sugar and beat again until well blended. Add both eggs and beat until creamy. Add yogurt and beat again. Stir dry ingredients into butter mixture. Add the ginger-lemon mixture and stir until combined.
- Spoon batter into muffin tin cups. Each cup should be about 3/4 full. Bake for 20 to 25 minutes. Cool in the tins for a minute and then remove to wire rack to continue cooling.
If you can’t find tapioca flour, you can use 1 ¾ – 2 cups brown rice flour. As a non gluten-free alternative, feel free to substitute flour and cornmeal for 2 cups whole wheat pastry flour or all-purpose flour.