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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 Cookery.

Pan 12-muffin tins, well greased or lined with muffin cups
Oven 400 degrees F        Time 15 minutes

Mill together:*
      50 grams hard white wheat
    200 grams soft white wheat
     1/2 teaspoon anise seed
     1/8 teaspoon coriander seed
       3 cardamom pods

OR substitute
    1 2/3 cups of unbleached flour
OR
    1 1/3 cup whole wheat pastry flour plus 1/3 cups whole wheat bread flour
with
    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
dash salt
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 1/16"    
     thick), minced finely

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):
         34% fat        68% carbos            13% protein


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