Fresh Lemon and Ginger Muffins

In 'Muffins' by Elizabeth Alston

• Ready In: 50 mins
• Yields: 12 muffins

Ingredients

• 2  tablespoons  coarsely chopped peeled fresh ginger
• 1 -2  lemon, well scrubbed and patted dry
• 1⁄2 cup butter, at room temperature
• 1  cup sugar
• 2  large eggs
• 1  teaspoon baking soda
• 1  cup plain yogurt or 1  cup buttermilk
• 2  cups all-purpose flour
• 1⁄4 cup  freshly squeezed lemon juice
• 2  tablespoons sugar

Directions

1. Preheat oven to 375°; grease muffin cups or use foil or paper baking cups.
2. Finely chop the ginger; finely grate the lemon peel so you have 2 tablespoons.
3. In a big bowl, beat butter and 1 cup sugar with an electric mixer until pale and fluffy.
4. Beat in eggs, one at a time; add ginger and lemon peel.
5. Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up.
6. Fold flour into ginger mixture one third at a time, alternately with the yogurt.
7. When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy to the touch.
8. While the muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish; stir until sugar dissolves.
9. When muffins are baked, remove from oven and let cool 3-5 minutes in pan.
10. Remove from pan and dip top and bottom in the lemon juice and sugar mixture.