Lime And Fresh Ginger Muffins

1. 1

   Line 12-cup muffin pan with paper liners.

2. 2

   Preheat oven to 375u00b0.

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

   Divide batter equally among muffin cups.

8. 8

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

9. 9

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

10. 10

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

11. 11

    Spoon over the tops of warm muffins and let cool.

No additional tips available.