*Crystallized ginger is found in the produce section of the supermarket.
DIRECTIONS
Line muffin tins with 15 paper liners.
Sift flour, baking powder, soda and salt into a medium bowl. Sprinkle with ginger and lemon zest. Mix until combined.
Melt butter, remove from heat and pour into a mixing bowl. Whisk in Almond Paste, sugar, yogurt, and eggs. Beat until
smooth. A food processor works well for this step.
Add wet ingredients to dry ingredients and mix until just combined. Over mixing makes tough muffins.
Spoon batter into muffin tins a bit more than two-thirds full. Bake 14-18 minutes or until tops are golden and toothpick inserted in middle comes out clean.
Place tins on wire racks for five minutes before removing muffins to cool.
