12 regular size muffins

• 2 Tbsp coarsely chopped fresh ginger
• 1 or 2 lemons
• ½ cup (1 stick) butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 1 tsp baking soda
• 1 cup plain yogurt or buttermilk
• 2 cups flour
• 2 Tbsp sugar

Heat oven to 375°F. Grease muffin cups or use paper baking cups. Put ginger, peel of one of the lemons, and 1 cup sugar in food processor. Process until peel and ginger finely chopped. Add butter, process until creamy. Add eggs, one at a time, processing briefly after each. Remove mixture to mixing bowl. Stir soda into yogurt or buttermilk (it will foam). Fold flour into ginger mixture one-third at a time, alternating with the yogurt (or buttermilk) mixture. When well-blended, scoop into muffin cups and place in oven.

While the muffins bake, juice the lemons to obtain ¼ cup juice. Add to the 2 Tbsp sugar, stir until sugar dissolved.

Bake muffins 18 to 20 minutes. When the muffins are done, remove from oven and cool 3-5 minutes. Dip tops and bottoms into the lemon juice-sugar mix.

These give you an extreme lemon/ginger experience.