- 2 cups flour
- 1/2 cup sugar
- 1/4 cup crystallized ginger, finely chopped
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 2 teaspoons finely grated lemon zest (microplane graters make short work of this)
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 1/4 cups finely grated unpeeled zucchini (or summer squash)
Move oven rack to the center position. Heat the oven to 375 degrees. Prepare muffin pan, use paper baking cups or nonstick spray. The recipe says it will make 10-12 muffins. We love to make mini muffins, this recipe made 36.
In a large mixing bowl, combine the flour and sugar. Add the crystallized ginger, baking powder, salt, ground ginger, cinnamon, and grated zest.
Crack the eggs into a medium-size mixing bowl. Add the oil, milk, and vanilla, and whisk the mixture until well blended. Stir in the zucchini, making sure there are no large clumps.
Make a well in the center of the dry ingredients and pour in the liquid mixture. stir with a wooden spoon, do not over mix, batter will be lumpy.
Spoon into prepared pans. Bake until golden brown and springy to the touch, about 20-23 minutes.
While muffins bake prepare the glaze. Use 1/3 cup freshly squeezed lemon juice and 1/2-2/3 cup sugar. Mix these together in a non-reactive pan. Bring to a boil, simmer for about 5 minutes until slightly thickened, but still runny. Remove from heat.
When muffins are done, remove from pan on waxed paper. Let muffins cool about 5 minutes then drizzle them with the glaze. Serve warm. (Still delicious the next day if there's any left.)
