Candied Ginger Lemon Muffins
1 cup cake flour
1 cup all purpose flour
1 1/2 teaspoons baking soda
6 tablespoons butter, softened
3/4 cup sugar
5 teaspoons lemon zest, divided
1 cup half-and-half
3 tablespoons lemon juice
1 (2 ounce) bottle crystallized ginger (or about 1/2 cup), rinsed, dried, and chopped
Preheat oven to 375 degrees F. Prepare muffin pans with non-stick cooking spray or use paper liners. In a small bowl, combine both flours and baking soda; mix with a fork.
In a separate bowl, cream together butter and sugar; beat in 2 teaspoons lemon zest. Add eggs one at a time, beating after each addition. Add half-and-half and lemon juice and mix until combined. Add flour mixture and stir just until flour disappears. Gently stir in chopped ginger. Spoon batter into prepared muffin cups and sprinkle tops with remaining lemon zest. Bake for 18 - 20 minutes, or until muffins test done. Makes 18 muffins.