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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Victor Estate in Allen, Texas in 1981. Ingredients:
2 tablespoons coarsely chopped peeled fresh ginger root |
2 lemons well scrubbed and patted dry |
1/2 cup butter at room temperature |
1 cup granulated sugar |
2 large eggs |
1 teaspoon baking soda |
1 cup buttermilk |
2 cups all purpose flour |
1/4 cup freshly squeezed lemon juice |
2 tablespoons granulated sugar |
Directions:
1. Heat oven to 375 then grease muffin cups.
2. Finely chop the ginger and finely grate lemon peel to make 2 tablespoons.
3. In a large bowl beat butter and 1 cup sugar with wooden spoon until pale and fluffy.
4. Beat in eggs one at a time then add ginger and lemon peel.
5. Stir soda into buttermilk then fold flour into ginger mixture 1/3 at a time along with buttermilk.
6. Scoop batter into muffin cups then bake 20 minutes.
7. While muffins bake mix lemon juice and 2 tablespoons sugar until sugar dissolves.
8. When muffins are baked remove from oven and let cool 5 minutes in pan.
9. Remove from pan and dip top and bottom in the lemon juice and sugar mixture.
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