LEMON GINGER MUFFINS
Steps:
- Cut ginger crosswise into 1/2 inch chunks. Using a think paring knife, cut yellow only peel of lemon for zest. Puree 1/2 cup sugar with ginger and lemon zest. Stir other 1 1/2 cup sugar together with flour, salt & baking soda. Separately whisk together liquids (oil, butter, buttermilk & eggs). By hand, stir liquid mix into dry mix only till moistened. Fold in ginger and lemon mixture. Fill greased muffin pans 1/2 full to bake at 350 degrees for 25-30 minutes until barely golden around the edges and tops spring back to a gentle touch.
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