Miller House Lemon Ginger Muffins



4 to 5 ounce piece of unpeeled ginger root
¾ cup plus 3 Tablespoons sugar
2 tablespoons lemon zest (from 2 lemons), with some pith
8 tablespoons (1 stick) butter, room temperature
2 eggs
1 cup buttermilk
2 cups all purpose flour
½ teaspoon salt
¾ teaspoon baking soda

Preheat oven to 375 degrees. Grease the muffin tins.

Cut the unpeeled ginger root into large chunks. If you have a food processor, process the ginger until it is in tiny pieces; or hand chop into fine pieces. You should have ¼ cup. It is better to have too much ginger than too little. Put the ginger and ¼ cup sugar in a small skillet or pan and cook over medium heat until sugar has melted and the mixture is hot. Don’t walk away from the pan – this cooking takes only a couple of minutes. Remove from the stove and let the ginger mixture cool.

Put the lemon zest and 3 Tablespoons sugar in the food processor and process until the lemon peel is in small bits; or chop the lemon zest and pith by hand and then add the sugar. Add lemon mixture to the ginger mixture and set aside.

Put the butter in a mixing bowl and beat a second or two, add the remaining ½ cup sugar and beat until smooth. Add eggs, beat well. Add buttermilk and mix until blended. Add the flour, salt, and baking soda. Beat until smooth. Add ginger-lemon mixture and mix well.

Spoon the batter into the muffin tins so that each cup is ¾ full. Bake 15 to 20 minutes. Serve warm.

Makes 16 muffins regular or 8 jumbo Miller House Size

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