*  Exported from  MasterCook  *
 
                       FRESH LEMON AND GINGER MUFFINS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Muffins                          Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   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       t            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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