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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1/4 cup sugar |
3 tablespoons gingerroot, grated |
1 tablespoon lemon, zest of, grated |
1/2 stick cup butter |
3/4 cup sugar |
2 eggs, at room temperature |
1 cup buttermilk |
2 cups flour |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1 cup fresh nectarine, chopped |
Directions:
1. Heat 1/4 cup sugar and gingerroot in a small saucepan over medium heat, stirring until the sugar is dissolved, let cool.
2. Stir in lemon zest and set aside.
3. Cream butter and 3/4 cup sugar until well mixed.
4. Add eggs and beat well.
5. Add buttermilk and beat well.
6. Combine flour, baking soda and salt in a bowl and mix well.
7. Stir buttermilk mixture into flour mixture until just combined.
8. Fold in ginger mixture and nectarines.
9. Spoon batter into 12 greased muffin cups, filling three-fourths full.
10. Bake at 375 degrees for 20 to 25 mintues or until golden brown.
11. These muffins are also super when made with blueberries, raspberries or even fresh or frozen peaches instead of nectarines.
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