---------- Exported from CookWorks for Meal-Master, v7.0
 Categories: Breads
   Servings: 16
       2 oz fresh ginger root
     3/4 c  sugar
       2 T  lemon zest
       3 T  sugar
       8 T  butter
       2    egg
       1 c  buttermilk
       2 c  all-purpose flour
     1/2 t  salt
     3/4 t  baking soda
   PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut the unpeeled ginger
  until it is in tiny pieces; or hand chop into fine pieces. (You should
 have  1/4 cup; it is better to have too much ginger than too little.) Put
 the  ginger and 1/4 cup sugar in a small skillet or pan and cook over
 medium  heat until the sugar has melted and the mixture is hot. Don't walk
 away  from the pan--this cooking takes only a couple of minutes. Remove
 from the  stove and let the ginger mixture cool. Put the lemon zest and 3
 tablespoons  sugar in the food processor and process until the lemon peel
 is in small  bits; or chop the lemon zest and pith by hand and then add the
 sugar. Add  the lemon mixture to the ginger mixture. Stir and set aside.
 Put the butter  in a mixing bowl and beat a second or two, add the
 remaining 1/2 cup sugar,  and beat until smooth. Add the eggs and beat
 well. Add the buttermilk and  mix until blended. Add the flour, salt and
 baking soda. Beat until smooth.  Add the ginger-lemon mixture and mix well.
 Spoon the batter into the muffin  tins so that each cup is 3/4 full. Bake
 15 to 20 minutes. Serve warm.