Ginger Muffins (Kopie)

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Ginger Muffins (adapted from The Breakfast Book by Marion Cunningham)

3 oz (or even a little more) piece of unpeeled ginger root, cleaned well
3/4 cup plus 3 Tbsp. sugar, divided
2 tablespoons grated lemon zest
8 tablespoons (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda

Preheat the oven to 375°F. Grease a muffin tin.

Cut the unpeeled ginger root into large chunks. If you have a food processor, process the ginger until it is in tiny pieces; alternatively, mince by hand. Measure out 1/3 cup – or a little more. As Marion says, it’s better to have too much than too little. Put the ginger and 1/4 cup sugar in a small skillet and cook over medium heat, stirring, until the sugar has melted and the mixture is hot. This will only take a minute or two. Set aside to cool.

In a small bowl, combine the lemon zest and 3 tablespoons of sugar. Rub the zest into the sugar with your fingers to release the oils. Add the lemon sugar to the ginger mixture.

Put the butter and remaining 1/2 cup of sugar in the bowl of a stand mixer (or, a mixing bowl, if you plan to use handheld beaters or mix by hand) and beat until smooth. Add the eggs, and beat well. Add the buttermilk, and beat until blended. Add the flour, salt, and baking soda, and beat just until smooth. Add the ginger-lemon mixture, and beat to mix well. Spoon the batter into the prepared muffin tin. Bake for 15 to 20 minutes, or until a tester comes out clean. Serve warm!

Yield: 12 muffins

http://www.lottieanddoof.com/2012/07/ginger-muffins/#more-11460