Unfortunately, with all the heat we’ve been having around here lately, my experiments took a hiatus for a couple of weeks. Who wants to turn on the oven when the AC is struggling to keep the house below 80°F? In California we’ve finally had a break in the hot weather (my apologies to those of you on the East Coast who are getting it now) and I got up early this morning to bake these muffins. So good! The yogurt in the batter helps create an especially light and fluffy muffin. Add this zest, the cubed fresh ginger, and 1/4 cup of sugar to a food processor. Pulse until a paste forms. Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest and ginger paste. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
