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Ingredients:
2 oz. piece unpeeled gingerroot
3/4 cup plus 3 T sugar
2 T lemon zest (from 2 lemons)
1/2 cup butter, room temperature
2 eggs
1 cup buttermilk
2 cups flour
1/2 t salt
3/4 t baking soda
Instructions:
Preheat oven to 375 degrees. Grease the muffin tins. Cut the unpeeled ginger into large hunks. If you have a food processor, process the 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 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 a couple of minutes. Remove from the stove and let the ginger mixture cool.
Put the lemon zest and 3 tablespoons sugar in food processor and process until the lemon peel is in small bits. Add to ginger mixture. Stir and set aside.
Put butter in mixing bowl. Beat and add remaining 1/2 cup sugar, and beat until smooth. Add eggs and beat well. Add buttermilk and mix until blended. Add remaining dry ingredients and beat until smooth. Mix in ginger-lemon mixture.
Spoon batter into muffin tins so that each cup is 3/4 full. Bake 15-20 minutes. Serve warm.
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Copyright © 1999 - 2004 Lanier Publishing International
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