| Fresh Ginger Muffins | | | | | | | |
| | | | | | | | | | |
| 2 oz fresh ginger root | | 3/4 cup sugar | | | | | |
| 2 tbsp lemon zest | | | 3 tbsp sugar | | | | | |
| 8 tbsp butter | | | 2 egg | | | | | | |
| 1 cup buttermilk | | | 2 cup all-purpose flour | | | | |
| 1/2 tsp salt | | | 3/4 tsp baking soda | | | | |
| | | | | | | | | | |
| Preheat oven to 375F. Grease the muffin tins. Cut the unpeeled ginger until it is in tiny pieces; |
| or hand chop into fine pieces. (You should have 1/4 cup; it is better to have too much ginger than too |
| little.) Put the ginger and 1/4 cup sugar in a small skillet or pan and cook over medium heat until the |
| sugar has melted and the mixture is hot. Don't walk away from the pan--this cooking takes only a couple |
| of minutes. Remove from the stove and let the ginger mixture cool. Put the lemon zest and 3 tbsp |
| sugar in the 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 mixture. 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 3/4 full. Bake 15 to 20 minutes. Serve warm. |
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