Tip: Fruit purées such as prune butter help replace some of the fat in baked recipes. Try Lakvar or Sunsweet Lighter Bake.
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
How to Make It
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.
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I couldn't find prune butter so substituted applesauce and it worked perfectly. The ginger flavor is mild (which I liked) and let the lemon come through. I made these for a work meeting and it seemed like they were a hit! Will make again.
These muffins taste bright and flavorful. I used 1/4 oil altogether and skipped the prune butter, and added just a bit more fresh ginger. The only comment I would make is to only stir the batter 10 to 12 times at the most, otherwise the muffins turn out to be tough. Resist the urge to stir more, even if not all the flour is incorporated. Very good recipe.