Serves: 12 medium muffins
  • ½ cup butter (room temperature)
  • 1 cup sugar
  • 2 eggs
  • 1 tbsp grated lemon rind
  • 1 cup buttermilk (or 1 cup milk with 1 tbsp lemon juice)
  • 1 tsp ginger paste (optional)
  • 2 cups flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp powdered ginger
  • ⅔ cups chopped crystal ginger
  1. Beat together the butter and sugar for at least 3 minutes, until light and fluffy.
  2. Beat in eggs.
  3. Mix ginger paste if using, lemon rind and milk together
  4. Mix dry ingredients together.
  5. Alternately add ⅓ wet ingredients and ⅓ dry into the butter/sugar/eggs, folding until mixed after each addition.
  6. Finally fold in the crystal ginger.
  7. If using a conventional oven, bake in prepared muffin tins at 350 ° for 12-15 minutes until lightly browned and tooth pick in centre shows no uncooked batter.
  8. If using Omnia, place base plate on burner on high for five minutes.
  9. Place prepared filled muffin cups on rack in Omnia baking pan, cover and keep on high for another five minutes.
  10. Turn down the heat to medium/low and bake for another 10-12 minutes
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/omnia-stove-top/lemon-ginger-muffins/