*  Exported from  MasterCook  *
 
                            FRESH GINGER MUFFINS
 
 Recipe By     : BAKERS' DOZEN (MARION CUNNINGHAM) SHOW #BD1A02
 Serving Size  : 16   Preparation Time :0:00
 Categories    :
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         A 2-ounce piece unpeeled ginger root
      3/4  cup           plus 3 tablespoons sugar
    2      tablespoons   lemon zest with some pith
      1/2  cup           butter -- (1 stick)  room
                         temperature
    2                    eggs
    1      cup           buttermilk
    2      cups          all-purpose flour
      1/2  teaspoon      salt
      3/4  teaspoon      baking soda
 
 Preheat the oven to 375 degrees.
 Grease 16 muffin pans.
 If you have a food processor, process the ginger until it is in tiny pieces.
 Or, hand chop it into
 fine pieces. You should have about 1/4 cup. It is better too much ginger
 than too little.
 Put the ginger and 1/4 cup of the sugar in a small skillet and cook over
 medium heat until the
 sugar has melted and the mixture is hot. Do not walk away from the pan - the
 sugar will melt
 quite quickly. Remove form the heat and let the mixture cool completely.
 Put the lemon zest and 3 tablespoons sugar in the food processor and process
 until the peel is in
 small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the
 zest and sugar mix to
 the ginger mixture and set aside.
 In a mixing bowl, beat the butter slightly, then 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 and beat until smooth. Add the lemon-ginger mixture and mix
 well.
 Spoon the batter into the muffin cups so that each cup is about 3/4 full.
 Bake 15-20 minutes.
 Serve warm.
 
 
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