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from the kitchen of Sharmagne Leland-St. John
2 tablespoons fresh ginger root, peeled and finely chopped
2 lemons, scrubbed
1⁄2 cup butter, at room temperature (1 stick)
1 cup granulated sugar plus 2 tablespoons
2 large eggs
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1⁄2 cup freshly squeezed lemon juice
Heat the oven to 375°F.
Grease the muffin tins or line with paper baking cups. Chop
the ginger, grate the lemon peels to create 2 tablespoons. Set
In a large bowl beat the butter and the cup of sugar until
light and fluffy.
Beat in the eggs one at a time. Add the ginger and lemon zest.
Stir the baking soda into buttermilk. It should begin to bubble
Fold the flour into the lemon-ginger mixture a third at a time,
alternating with the buttermilk. When well blended, pour into
the muffin tins. Bake 18-20 minutes, or until lightly browned
and springy to the touch.
While the muffins are baking, mix the lemon juice and the 2 table-
spoons of sugar in a deep saucer. Stir until the sugar is completely dissolved.
When muffins are ready remove from the oven and let cool 3-5 minutes.
Remove from pan and quickly dip the top and bottom of the muffins in
the lemon juice and sugar mixture.