Bridge Creek Fresh Ginger Muffins

* Exported from MasterCook *

Bridge Creek Fresh Ginger Muffins

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oz Gingerroot, fresh, unpeeled
3/4 c Sugar plus
3 tb Sugar
2 tb Lemon zest (from 2 lemons
-with some white pith)
8 tb Butter (1 stick), room temp
2 Eggs
1 c Buttermilk
2 c Flour, all purpose
1/2 ts Salt
3/4 ts Baking soda

Preheat oven to 375F. Grease muffin tins. Cut
unpeeled ginger into large chunks. Process in food
processor until ginger is in tiny pieces. (You should
have 1/4 cup. Better to have too much than too
little.) Put ginger and 1/4 cup sugar in small
skillet and cook over medium heat until sugar has
melted and the mixture is hot. This only takes a
couple of minutes, don't leave unattended. Remove
ginger mixture from stove and allow to cool. Put lemon
zest and 3 tablespoons sugar in 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. 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
giner-lemon mixture and mix well. Spoon the batter
into the muffin tins so that each cup is
three-quarters full. Bake 15 to 20 minutes. Serve
warm.



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