Fresh Ginger-and-Lemon Muffins

Photo: satin13

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

Yield: 1 dozen (serving size: 1 muffin)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 10%
  • Fat: 2.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 3.6g
  • Carbohydrate: 37.6g
  • Fiber: 0.9g
  • Cholesterol: 18mg
  • Iron: 1.2mg
  • Sodium: 128mg
  • Calcium: 28mg

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

Preparation

  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.
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