Fresh Lemon And Ginger Muffins

• 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

1. Preheat oven to 375u0b0; 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.

fresh ginger, lemon, butter, sugar, eggs, baking soda, yogurt, flour, freshly squeezed lemon juice, sugar

Taken from www.food.com/recipe/fresh-lemon-and-ginger-muffins-442505 (may not work)