Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light November 1996


Recipe Summary test

1 dozen (serving size: 1 muffin)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

181 calories; calories from fat 10%; fat 2.1g; saturated fat 0.4g; mono fat 0.6g; poly fat 0.8g; protein 3.6g; carbohydrates 37.6g; fiber 0.9g; cholesterol 18mg; iron 1.2mg; sodium 128mg; calcium 28mg.