Fresh Ginger-and-Lemon Muffins

Tip: Fruit purées such as prune butter help replace some of the fat in baked recipes. Try Lakvar or Sunsweet Lighter Bake.


1 dozen (serving size: 1 muffin)

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 375°.

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

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

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.

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.