Recipe - Fresh Lemon And Ginger Muffins

12 Regular or 48 miniature
muffins
2 tablespoon Coarsely chopped,
Peeled fresh ginger root
1 Or 2 lemons, well scrubbed
and
Patted dry
One half cup (1 stick) butter, at room
Temperature
1 cup Granulated sugar
2 lg Eggs
1 teaspoon Baking soda
1 cup Plain yogurt or buttermilk
2 cup Allpurpose flour
One fourth cup Freshly squeezed lemon juice
2 tablespoon Granulated sugar

Heat oven to 375 F. Grease muffin cups or use foil or paper baking cups.
Finely chop the ginger. Finely grate the lemon peel so you have 2
tablespoons.

In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or
electric mixer until pale and fluffy. Beat in eggs, one at a time. Add
ginger and lemon peel.

Stir baking soda into yogurt or buttermilk; it will start to bubble and
rise up.

Fold flour into ginger mixture one third at a time, alternating with the
yogurt. When well blended, scoop into muffin cups. Bake 18 to 20 minutes,
or until lightly browned and springy to the touch.

While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small
dish. Stir until sugar dissolves.

When muffins are baked, remove from oven and let cool 3 to 5 minutes in
pan. Remove from pan and dip top and bottom into lemon juice and sugar
mixture.

Note: If you have a food processor use this method: Peel one lemon with a
vegetable peeler. Put ginger, lemon peel, and the 1 cup sugar into the food
processor, fitted with a steel blade. Process 1 to 2 minutes, scraping
sides once, until lemon peel and giner are very finely chopped. Add butter;
process about 30 seconds until creamy. Add eggs, one at a time, processing
briefly after each addition. Scrape mixture into a large bowl; if it looks
curdled, don't worry. Add baking soda, yogurt, and flour and continue as
above.

Source: Muffins By Elizabeth Alston

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini