Preheat oven to 220 °C.
Sieve flour, baking powder and salt into a bowl. Add castor sugar.
Beat the butter, yoghurt and egg together. Add the preserved ginger.
Fold everything together but don't over-mix (the flour should not be a smooth mixture.
Spoon into a greased deep muffin pan, filling up to ¾ in each pan.
Bake for 12 to 15 minutes until the muffins spring back when pressed in the centre.
Remove and, while cooling, combine sugar, ground ginger and lemon juice. Drizzle over muffins when they're at room temperature.
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