Makes 12-16 muffins
3 ounces fresh ginger root
3/4 cup sugar, divided
2 tablespoons lemon zest
1 1/2 cups brown rice flour
1/2 cup tapioca flour**
1/4 cup cornmeal
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup unsalted butter, softened
1 cup plain yogurt
Preheat oven to 375. Line a standard muffin tin with paper liners or coat evenly with cooking spray. If using a shallow muffin pan, this recipe will make closer to 16 muffins.
Cut the ginger into pieces and add to a food processor fitted with a metal blade. Process ginger until finely minced. You should have a heaping 1/4 cup of fresh ginger. Add the 1/4 cup of ginger plus 1/4 cup sugar in a small saucepan. Cook over medium heat until the sugar has melted, stirring constantly. This should take just a few minutes. Remove from heat. Stir in lemon zest.
In a medium size bowl, whisk together flours, cornmeal, baking powder and baking soda. Set aside.
In a large mixing bowl, beat butter until smooth. Add 1/4 cup of sugar and beat again until well blended. Add both eggs and beat until creamy. Add yogurt and beat again. Stir dry ingredients into butter mixture. Add the ginger-lemon mixture and stir until combined.
Spoon batter into muffin tin cups. Each cup should be about 3/4 full. Bake for 20 to 25 minutes. Cool in the tins for a minute and then remove to wire rack to continue cooling.
**If you can't find tapioca flour, you can use 1 ¾ - 2 cups brown rice flour. As a non gluten-free alternative, feel free to substitute flour and cornmeal for 2 cups whole wheat pastry flour or all-purpose flour.
Per Serving: 241 Calories; 10g Fat (6 g sat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 82mg Sodium.