Lemon-Ginger Muffins

1 lemon
2/3 cup 1/2-inch cubes peeled fresh ginger
1 cup sugar, divided

2 2/3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1/4 cup vegetable oil
1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees. Line 16 muffin cups with paper liners. 
Using vegetable peeler, remove peel (yellow part only, no white) from 
lemon. Coarsely chop peel. Place peel, ginger and 1/4 cup sugar in 
processor. Process until moist paste forms.

Whisk remaining 3/4 cup sugar, flour, baking soda, and salt in large 
bowl. Whisk buttermilk, eggs, oil, melted butter and ginger mixture 
in medium bowl to blend well. Stir into flour mixture to just blend.

Divide batter among prepared muffin cups. Bake until toothpick inserted 
into center comes out clean, about 25 minutes.