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Lemon Ginger Muffins
1 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking soda 4 tablespoons unsalted butter, room temperature 6 tablespoons sugar 1 egg 1/2 cup buttermilk 3 tablespoons fresh grated ginger zest of 2 lemonsPrepare muffin pans by lightly buttering and if using, placing muffin liners in.
Preheat oven to 350 degrees.
Sift together flour, salt, and baking soda. Set aside.
Cream butter and sugar together until light and fluffy. Add egg, mixing until fully incorporated.
Slowly add half the dry mixture to the butter. Add half the buttermilk. Add remaining flour mixture and buttermilk. Mix until combined.
Stir in the ginger and lemon zest.
Spoon batter into muffin cups until about 3/4 full.
Bake 15-20 minutes, or until tester comes out clean.