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1
Preheat oven to 375u00b0F Grease muffin tins or use paper liners.
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2
Peel a chunk of fresh gingerroot and grate it very finely, then cut off another chunk and grate it, until you have 2 oz or about 1/4 cup.
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3
Grind the sugar (I use my good old electric coffeegrinder for this).
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4
In a small saucepan, slowly heat half of the sugar and the grated gingerroot until all sugar has melted and mixture is hot.
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5
Turn off heat and stir in lemon zest.
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6
Cream the remaining sugar with the margarine until well combined, then stir in eggs one by one.
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7
Add the soy yogurt and mix until smooth. Stir in ginger-lemon mixture.
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8
Sift flours, salt, guar/xanthan gum and baking soda together in a separate bowl. Note 1: If your cake flour mix already contains xanthan or guar gum, there's no need to add extra. Note 2: If you use a store bought mix, there will probably be a leavening agent in it already, in this case add only 3/8 tsp baking soda.
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9
Add the dry mixture to the wet mixture gradually. Beat until smooth.
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10
Fill up the muffin tins so that each cup is almost full (they will rise up beautifully but sink back in for 20% or so ;-))
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11
Bake for 25 to 30 minutes.
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12
Let cool for a couple of minutes and transfer to a wire rack, until cool enough to handle.
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13
Serve warm.
