2 Tbsp coarse chopped peeled fresh ginger root
1-2 lemons well scrubbed, patted dry
1/2 cup butter room temp.
1 cup sugar
2 large eggs
1 tsp baking soda
1 cup yogurt or buttermilk
2 cups flour
1/4 fresh lemon juice
2 tbsp. of sugar
Heat oven to 375 degrees.
Finely chopped ginger, finely grate the lemon peel so you have 2 tbsp.
Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Add ginger and lemon peel
Stir baking soda into buttermilk. Fold flour into ginger mixture one third at a time alternating with buttermilk. when well blended scoop into muffin cups. bake 18-20 minutes until springy to the touch.
While muffins are baking, mix lemon juice and 2 tbsp. sugar until dissolved. When the muffins are baked, cool 3-5 min. then dip into mixture (top and bottom).