FRESH GINGER MUFFINS BY MARLA

FRESH GINGER MUFFINS (TEA PARTY MUFFINS)

1-3 OZ PIECE OF UN PEELED GINGER ROOT
3/4 C & 3TB OF SUGAR
2 TB OF LEMON ZEST
8 TB OF UNSALTED BUTTER
2 LARGE EGGS
1 CUP OF BUTTER MILK
2 CUP FLOUR
1/2 TSP SALT
3/4 TSP OF BAKING SODA


PREHEAT OVEN TO 375 

WASH ROOT AND CUT INTO CHUNKS. FOOD PROCESS GINGER TO TINY PIECES OR MINCE BY HAND. MEASURE OUT 1/4 C . PUT GINGER AND 1/4 C OF SUGAR IN A SMALL SKILLET AND COOK OVER MED HEAT STIRRING TO MELT SUGAR AND MAKE MIXTURE HOT (JUST A COUPLE OF MINUTES)

IN A SMALL BOWL WHISK LEMON ZEST AND 3TB SUGAR. ADD TO GINGER MIXTURE.

PUT BUTTER IN STAND MIXER. BEAT BUTTER THEN ADD REMAINING 1/2 C SUGAR AND BEAT UNTIL SMOOTH. ADD EGGS AND MIX THEN BUTTERMILK AND BEAT TO BLEND. ADD FLOUR SALT AND BAKING SODA AND BEAT JUST UNTIL SMOOTH. ADD GINGER LEMON MIXTURE AND BEAT TO MIX WELL. SPOON BATTER INTO PREPARED MUFFIN TIN. 

BAKE FOR 18-20 MINUTES.