Served as snacks. Vegetarian dish.

12 Regular or 48 miniature Muffins

2 Tablespoons Coarsely chopped, peeled fresh Ginger Root

1 Or 2 Lemons, well scrubbed and patted dry

1/2 cup (1 stick) Butter, at room Temperature

1 cup Granulated Sugar

2 Eggs

1 teaspoon Baking Soda

1 cup Plain Yogurt or Buttermilk

2 cup All-purpose Flour

1/4 cup freshly squeezed Lemon juice

2 Tablespoons Granulated Sugar

Heat oven to 375 degree F. Grease muffin cups or use foil or paper baking cups. Finely chop the ginger. Finely grate the lemon peel so you have 2 Tablespoons. In a large bowl, beat butter and the 1 cup sugar with a wooden spoon or electric mixer until pale and fluffy. Beat in eggs, one at a time. Add ginger and lemon peel. Stir baking soda into yogurt or buttermilk; it will start to bubble and rise up. Fold flour into ginger mixture one third at a time, alternating with the yogurt. When well blended, scoop into muffin cups. Bake 18 to 20 minutes, or until lightly browned and springy to the touch. While muffins bake, mix lemon juice and the 2 tablespoons sugar in a small dish. Stir until sugar dissolves. When muffins are baked, remove from oven and let cool 3 to 5 minutes in pan. Remove from pan and dip top and bottom into lemon juice and sugar mixture.

Serves: 6

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