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Print this Recipe    Ginger 01

Fresh Ginger Muffins
Yield: 16 servings

2 oz fresh ginger root
3/4 c sugar
2 T lemon zest
3 T sugar
8 T butter
2 eggs
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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