Ginger & Lemon Muffins

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1/4 cup minced fresh gingerroot
• 2 tablespoons grated lemon zest
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons coarse sugar
• 2 tablespoons finely chopped crystallized ginger

1. Preheat oven to 375u0b0. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

butter, sugar, eggs, fresh gingerroot, lemon zest, flour, baking soda, salt, buttermilk, coarse sugar, ginger

Taken from www.tasteofhome.com/recipes/ginger-lemon-muffins/ (may not work)