Just had to share these..........

Ginger muffins
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60 ml (4 tbsp) butter
90 ml (6 tbsp) castor sugar
grated peel of 1 lemon
1 extra-large or jumbo egg
60 ml (4 tbsp) diced preserved ginger or
unpeeled grated or finely chopped fresh ginger
125 ml (1/2 cup) buttermilk
140 g cake flour
1 ml (1/4 tsp) salt
2 ml (1/2 tsp) bicarbonate of soda
30 ml (2 tbsp) rolled oats for sprinkling
icing sugar for dusting

Makes 6 - 8
Preheat oven to 200oC. Cream butter and sugar together until smooth and creamy. Stir in grated lemon peel. Add egg, beating well after adding, then fold in ginger. Add buttermilk and blend well. Finally stir in flour, salt and bicarbonate of soda, until just mixed. (Mixture should still be lumpy.) Fill muffin pans with batter. Sprinkle with a little extra preserved ginger, if using, and with oats. Bake for 15 - 20 minutes, or until a skewer inserted in centre comes out clean. Turn out on to a wire rack to cool and dust quite heavily with icing sugar.
Using fresh ginger gives extra zing to muffins.