1/4 C. sugar

3 T. gingerroot, grated

1 T. lemon zest, grated

1/2 C. (1 stick) butter

3/4 C. sugar

2 eggs, at room temperature

1 C. buttermilk

2 C. flour

3/4 t. baking soda

1/2 t. salt

1 C. fresh nectarines, chopped

Heat 1/4 cup sugar and gingerroot in a small saucepan over medium heat, stirring until the sugar is dissolved. Let cool. Stir in lemon zest and set aside. Cream butter and 3/4 cup sugar until well mixed. Add eggs and beat well. Add buttermilk and beat well. Combine flour, baking soda and salt in a bowl and mix well. Stir buttermilk mixture into flour mixture until just combined. Fold in ginger mixture and nectarines. Spoon batter into 12 greased muffin cups, filling three-fourths full. Bake at 375 degrees for 20 to 25 minutes or until golden brown.

Serving Size: 12
Serving Suggestions: These muffins are also super when made with blueberries, raspberries or even fresh or frozen peaches instead of nectarines.