1	C	sugar
2	tbsp.	chopped fresh ginger
		zest from 1 lemon
8	tbsp.	butter
1	C	buttermilk or yogurt
2		eggs
2	C	all-purpose flour
1	tsp.	baking soda

Combine the sugar, ginger, and lemon zest in a electric food processor and process until the ginger and zest are finely ground. Add the butter and process until creamy and smooth. Add the eggs, process, scrape down the sides of the bowl, and process again until smooth. Transfer to a mixing bowl and stir in the buttermilk and the flour and baking soda. Pour into greased and floured muffin pans and bake in a preheated 400F oven for 20 to 25 minutes. Makes 12 muffins.