Fresh Lemon And Ginger Muffins - cooking recipe

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

Preparation

Preheat oven to 375\u00b0; 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 big bowl, beat butter and 1 cup sugar with an 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, alternately with the yogurt.
When well blended, scoop into muffin cups; bake 18-20 minutes, or until lightly browned and springy to the touch.
While the 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 3-5 minutes in pan.
Remove from pan and dip top and bottom in the lemon juice and sugar mixture.