| 1 | Preheat the oven to 375°F. |
| 2 | Grease the muffin tins. |
| 3 | Cut the unpeeled ginger until it is in tiny pieces; or hand chop into fine pieces. |
| 4 | (you should have ?cup; it is better to have too much ginger than too little). |
| 5 | Put the ginger and ?cup sugar in a small skillet or pan and cook over medium heat until the sugar has melted and the mixture is hot. |
| 6 | Don"t walk away from the pan--this cooking takes only a couple of minutes. |
| 7 | Remove from the stove and let the ginger mixture cool. |
| 8 | 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. |
| 9 | Add the lemon mixture to the ginger mixture. |
| 10 | Stir and set aside. |
| 11 | Put the butter in a mixing bowl and beat a second or two, add the remaining ?cup sugar, and beat until smooth. |
| 12 | Add the eggs and beat well. |
| 13 | Add the buttermilk and mix until blended. |
| 14 | Add the flour, salt and baking soda. |
| 15 | Beat until smooth. |
| 16 | Add the ginger-lemon mixture and mix well. |
| 17 | Spoon the batter into the muffin tins so that each cup is ?full. |
| 18 | Bake 15 to 20 minutes. |
| 19 | Serve warm. |
| 20 | Marion cunningham prodigy guest chefs cookbook |
