Fresh Ginger and Lemon Muffins
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recipe ingredients
1 cup sugar, divided
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 cup chopped, peeled fresh ginger
1 Tbsp. grated lemon rind
2 cups plus 2 Tbsp. all purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup lowfat buttermilk
1/3 cup prune butter
1 Tbsp. oil
1 large egg
1 large egg white
recipe directions
Preheat oven to 375*F. Combine 1 tablespoon of the sugar, ground ginger and cinnamon in a bowl; set aside. Place fresh ginger, 1/2 cup sugar, and lemon rind in a food processor; process until finely chopped and set aside. Combine remaining 7 tablespoons of flour, baking soda, and salt in a large bowl and make a well in the center of mixture. Combine the ginger mixture, buttermilk, prune butter, oil, egg and egg white and stir with a whisk. Add to flour mixture, stirring just until moist. Divide batter evenly among 12 muffin cups which have been sprayed with nonstick cooking spray. Sprinkle the reserved cinnamon sugar over tops of batter. Bake at 375*F for 20 minutes or until golden. Remove from pans immediately and let cool on a wire rack.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 181 | 2 | 0.5 | 3.5 | 1 | 128 | 37 | 4 |
this was great, i doubled this and should not have. the taste i expected to be alot more ginger but was pleasently surprised. this was a fantastic muffin , thankx