FRESH LEMON & GINGER MUFFINS

      Title: FRESH LEMON & GINGER MUFFINS
  Categories: Muffins, Breads
       Yield: 6 Servings
  
      12    Regular or 48 miniature
            -muffins
       2 tb Coarsely chopped,
            Peeled fresh ginger root
       1    Or 2 lemons, well scrubbed
            -and
            Patted dry
     1/2 c  (1 stick) butter, at room
            Temperature
       1 c  Granulated sugar
       2 lg Eggs
       1 ts Baking soda
       1 c  Plain yogurt or buttermilk
       2 c  All-purpose flour
     1/4 c  Freshly squeezed lemon juice
       2 tb Granulated sugar
  
   Heat oven to 375 F. Grease muffin cups or use foil or paper baking
   cups. Finely chop the ginger. Finely grate the lemon peel so you have
   2 tablespoons.
   
   In a large bowl, beat butter and the 1 cup sugar with a wooden spoon
   or electric mixer until pale and fluffy. Beat in eggs, one at a time.
   Add ginger and lemon peel.
   
   Stir baking soda into yogurt or buttermilk; it will start to bubble
   and rise up.
   
   Fold flour into ginger mixture one third at a time, alternating with
   the yogurt. When well blended, scoop into muffin cups. Bake 18 to 20
   minutes, or until lightly browned and springy to the touch.
   
   While muffins bake, mix lemon juice and the 2 tablespoons sugar in a
   small dish. Stir until sugar dissolves.
   
   When muffins are baked, remove from oven and let cool 3 to 5 minutes
   in pan. Remove from pan and dip top and bottom into lemon juice and
   sugar mixture.
   
   Note: If you have a food processor use this method: Peel one lemon
   with a vegetable peeler. Put ginger, lemon peel, and the 1 cup sugar
   into the food processor, fitted with a steel blade. Process 1 to 2
   minutes, scraping sides once, until lemon peel and giner are very
   finely chopped. Add butter; process about 30 seconds until creamy.
   Add eggs, one at a time, processing briefly after each addition.
   Scrape mixture into a large bowl; if it looks curdled, don't worry.
   Add baking soda, yogurt, and flour and continue as above.
   
   Source: Muffins By Elizabeth Alston
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