Recipe By : BAKERS' DOZEN (MARION CUNNINGHAM) SHOW #BD1A02
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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A 2-ounce piece unpeeled ginger root
3/4 cup plus 3 tablespoons sugar
2 tablespoons lemon zest with some pith
1/2 cup butter -- (1 stick) room
temperature
2 eggs
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
Preheat the oven to 375 degrees.
Grease 16 muffin pans.
If you have a food processor, process the ginger until it is in tiny pieces.
Or, hand chop it into
fine pieces. You should have about 1/4 cup. It is better too much ginger
than too little.
Put the ginger and 1/4 cup of the sugar in a small skillet and cook over
medium heat until the
sugar has melted and the mixture is hot. Do not walk away from the pan - the
sugar will melt
quite quickly. Remove form the heat and let the mixture cool completely.
Put the lemon zest and 3 tablespoons sugar in the food processor and process
until the peel is in
small bits. Or, sprinkle the sugar over the zest and chop by hand. Add the
zest and sugar mix to
the ginger mixture and set aside.
In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup
sugar and beat until
smooth. Add the eggs and beat well. Add the buttermilk and mix until
blended. Add the flour, salt
and baking soda and beat until smooth. Add the lemon-ginger mixture and mix
well.
Spoon the batter into the muffin cups so that each cup is about 3/4 full.
Bake 15-20 minutes.
Serve warm.
