Online Muffin Recipes
2 ounces unpeeled fresh gingerroot
3/4 cup sugar + 3 tbl.
2 tablespoons lemon zest
8 tablespoons butter, room temperature
1 cup buttermilk
2 cups flour
1/2 teaspoon salt
3/4 teaspoon baking soda
Preheat oven to 375ºF. Grease muffin tins. Cut unpeeled ginger into large
chunks. Process in food processor until ginger is in tiny pieces. (You should
have 1/4 cup. Better to have too much than too little.) Put ginger and 1/4 cup
sugar in small skillet and cook over medium heat until sugar has melted and the
mixture is hot. This only takes a couple of minutes, don't leave unattended.
Remove ginger mixture from stove and allow to cool.
Put lemon zest and 3 tablespoons sugar in food processor and process until the
lemon peel is in small bits; or chop the lemon zest and pith by hand and then
add the sugar. Add the lemon mixture to the ginger. Stir and set aside. Put the
butter in a mixing bowl and beat a second or two, add the remaining 1/2 cup
sugar, and beat until smooth. Add the eggs and beat well. Add the buttermilk and
mix until blended. Add the flour, salt and baking soda. Beat until smooth. Add
the ginger-lemon mixture and mix well. Spoon the batter into the muffin tins so
that each cup is three-quarters full. Bake 15 to 20 minutes. Serve warm.