Categories: Muffins, Breads
      Yield: 6 servings
 
     12    Regular or 48 miniature
           -muffins
      2 tb Coarsely chopped,
           Peeled fresh ginger root
      1    Or 2 lemons, well scrubbed
           -and
           Patted dry
    1/2 c  (1 stick) butter, at room
           Temperature
      1 c  Granulated sugar
      2 lg Eggs
      1 ts Baking soda
      1 c  Plain yogurt or buttermilk
      2 c  All-purpose flour
    1/4 c  Freshly squeezed lemon juice
      2 tb Granulated sugar
 
  Heat oven to 375 F. 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 large bowl, beat butter and the 1 cup sugar with
  a wooden spoon or 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,
  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.
  
  While 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 to 5 minutes in pan. Remove from pan and dip top and
  bottom into lemon juice and sugar mixture.
  
  Note: If you have a food processor use this method:
  Peel one lemon with a vegetable peeler. Put ginger,
  lemon peel, and the 1 cup sugar into the food
  processor, fitted with a steel blade. Process 1 to 2
  minutes, scraping sides once, until lemon peel and
  giner are very finely chopped. Add butter; process
  about 30 seconds until creamy. Add eggs, one at a
  time, processing briefly after each addition. Scrape
  mixture into a large bowl; if it looks curdled, don't
  worry. Add baking soda, yogurt, and flour and continue
  as above.
  
  Source: Muffins By Elizabeth Alston