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Lemon Ginger Yeast Muffins
Not quite like bread or typical
muffins, but in between. This recipe was inspired by the many
yeasted small cakes in Elizabeth
David's English Bread and Yeast
Pan 12-muffin tins, well greased or lined with muffin cups
Oven 400 degrees F Time 15 minutes
50 grams hard white wheat
200 grams soft white wheat
1/2 teaspoon anise seed
1/8 teaspoon coriander seed
3 cardamom pods
1 2/3 cups of unbleached flour
1 1/3 cup whole wheat pastry flour plus 1/3 cups whole wheat bread flour
1/2 teaspoon anise seed, ground
1/8 teaspoon coriander, ground
pinch ground cardamom
3/4 teaspoon active dry yeast
3 tablespoons warm water
1/4 cup warmed lowfat milk
2 eggs, room temperature
3 tablespoon honey
2 tablespoons butter
1/2 teaspoon lemon oil or zest of 1 lemon
1/2 cup golden raisins, plumped
1 piece crystallized ginger, ore more to taste,
(about 1" diameter x
Coarse sugar to decorate tops
Dissolve the yeast in the warm water. Let sit a few minutes.
Whisk in the milk, eggs, honey, salt, butter and lemon oil and beat
lightly until smooth.
Add the flour and beat to make a thick, light batter.
Let the batter rise, covered, in a warm place for about 2 hours.
Stir down and divide into the prepared muffin tin. Let rise an
additional 30-45 minutes.
Sprinkle liberally with coarse sugar. Pop into the oven and bake
about 15 minutes. When done, they should be barely golden and the
top will spring back lightly when pressed.
Makes 1 dozen muffins @ 136 calories (without walnuts):
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