Title: FRESH GINGER MUFFINS

---------- Exported from CookWorks for Meal-Master, v7.0

Title: FRESH GINGER MUFFINS
Categories: Breads
Servings: 16


2 oz fresh ginger root
3/4 c sugar
2 T lemon zest
3 T sugar
8 T butter
2 egg
1 c buttermilk
2 c all-purpose flour
1/2 t salt
3/4 t 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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