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1
Preheat the oven to 375 degrees.
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2
Grease 16 muffin pans.
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3
If you have a food processor, process the ginger until it is in tiny pieces.
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4
Or, hand chop it into fine pieces.
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5
You should have about 1/4 cup.
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6
It is better too much ginger than too little.
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7
Put the ginger and 1/4 cup of the sugar in a small skillet and cook over medium heat until the sugar has melted and the mixture is hot.
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8
Do not walk away from the pan - the sugar will melt quite quickly.
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9
Remove from the heat and let the mixture cool completely.
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10
Put the lemon zest and 3 tablespoons sugar in the food processor and process until the peel is in small bits.
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11
Or, sprinkle the sugar over the zest and chop by hand.
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12
Add the zest and sugar mix to the ginger mixture and set aside.
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13
In a mixing bowl, beat the butter slightly, then add the remaining 1/2 cup sugar and beat until smooth.
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14
Add the eggs and beat well.
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15
Add the buttermilk and mix until blended.
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16
Add the flour, salt and baking soda and beat until smooth.
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17
Add the lemon-ginger mixture and mix well.
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18
Spoon the batter into the muffin cups so that each cup is about 3/4 full.
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19
Bake 15-20 minutes.
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20
Serve warm.
