INGREDIENTS

INSTRUCTIONS

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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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