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Central Market Ginger Nectarine Muffins

1/4 C. sugar
3 T. gingerroot, grated
1 T. lemon zest, grated
1/2 C. butter
3/4 C. sugar
2 eggs, at room temperature
1 C. buttermilk
2 C. flour
3/4 t. baking soda
1/2 t. salt
1 C. fresh nectarines, chopped

Heat 1/4 cup sugar and gingerroot in a small saucepan over medium heat, stirring until the sugar is dissolved. Let cool. Stir in lemon zest and set aside. Cream butter and 3/4 cup sugar until well mixed. Add eggs and beat well. Add buttermilk and beat well.

Combine flour, baking soda and salt in a bowl and mix well. Stir buttermilk mixture into flour mixture until just combined. Fold in ginger mixture and nectarines. Spoon batter into 12 greased muffin cups, filling three-fourths full.

Bake at 375�F. for 20 to 25 minutes or until golden brown.

Serving Size: 12

Serving Suggestions: These muffins are also super when made with blueberries, raspberries or even fresh or frozen peaches instead of nectarines.

    
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