2 tbsp. chopped fresh ginger root
1 or 2 lemons
1 stick butter, room temp.
1 c. granulated sugar
2 lg. eggs
1 tsp. baking soda
1 c. plain yogurt or buttermilk
2 c. all-purpose flour
1/4 c. freshly squeezed lemon juice
2 tbsp. granulated sugar
Heat oven to 375 degrees. Grease muffin cups or use paper baking cups.
Chop ginger finely. Grate the lemon peel so that 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 the 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.
