*  Exported from  MasterCook  *
 
                            FRESH GINGER MUFFINS
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       oz           Unpeeled ginger root
      3/4   c            Sugar
    2       tb           Lemon zest
                         - with some white pith
    3       tb           Sugar
    8       tb           Butter -- room temperature
    2                    Eggs
    1       c            Buttermilk
    2       c            All-purpose flour
      1/2   ts           Salt
      3/4   ts           Baking soda
 
   PREHEAT THE 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 tablespoons 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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