1/4 c. butter, softened
1/2 c. sugar
1 egg
1 tsp. grated lemon peel
2 c. sifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 c. milk
1/2 c. butter (melted)
3/4 c. sugar
2 tsp. ground ginger

Cream 1/4 cup butter and 1/2 cup sugar until light and fluffy; beat in egg and lemon peel. Sift together flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk, beating after each addition. Fill small greased 2 inch muffin pans 2/3 full. Bake at 375 for about 15 minutes. While hot, dip muffins quickly into melted butter, then roll in mixture of 3/4 cup sugar and ginger. Makes 36.

White Ribbon Winner at NJ State Fair - Children's Division.