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Fresh Ginger-and-Lemon Muffins

Yield 1 dozen (serving size: 1 muffin)
Tip: Fruit purées such as prune butter help replace some of the fat in baked recipes. Try Lakvar or Sunsweet Lighter Bake.

Ingredients

  • 1 cup sugar, divided
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped peeled fresh ginger
  • 1 tablespoon grated lemon rind
  • 2 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup low-fat buttermilk
  • 1/3 cup prune butter
  • 1 tablespoon vegetable oil
  • 1 large egg
  • 1 large egg white
  • Cooking spray

Nutrition Information

  • calories 181
  • caloriesfromfat 10 %
  • fat 2.1 g
  • satfat 0.4 g
  • monofat 0.6 g
  • polyfat 0.8 g
  • protein 3.6 g
  • carbohydrate 37.6 g
  • fiber 0.9 g
  • cholesterol 18 mg
  • iron 1.2 mg
  • sodium 128 mg
  • calcium 28 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine 1 tablespoon sugar, ground ginger, and cinnamon in a bowl. Stir well; set cinnamon mixture aside.

  3. Place fresh ginger, 1/2 cup sugar, and lemon rind in a food processor; process until finely chopped. Set aside.

  4. Combine remaining 7 tablespoons sugar, flour, baking soda, and salt in a large bowl; make a well in center of mixture. Combine the ginger mixture, buttermilk, prune butter, oil, egg, and egg white; stir with a whisk. Add to flour mixture, stirring just until moist.

  5. Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle 1/4 teaspoon cinnamon mixture over each muffin. Bake at 375° for 20 minutes or until golden. Remove from pans immediately; let cool on a wire rack.