Categories: Breakfast, Muffins

Ingredients

• 2 tablespoons coarsely chopped peeled fresh ginger
• 1 -2 lemon, well scrubbed and patted dry
• 1/2 cup butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 1 teaspoon baking soda
• 1 cup plain yogurt or 1 cup buttermilk
• 2 cups all-purpose flour
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons sugar

Directions

1. Preheat oven to 375°; grease muffin cups or use foil or paper baking cups.

2. Finely chop the ginger; finely grate the lemon peel so you have 2 tablespoons.

3. In a big bowl, beat butter and 1 cup sugar with an electric mixer until pale and fluffy.

4. Beat in eggs, one at a time; add ginger and lemon peel.

5. Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.

6. Fold flour into ginger mixture one third at a time, alternately with the yogurt.

7. When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy to the touch.

8. While the muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish; stir until sugar dissolves.

9. When muffins are baked, remove from oven and let cool 3-5 minutes in pan.

10. Remove from pan and dip top and bottom in the lemon juice and sugar mixture.

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