Fresh Ginger-And-Lemon Muffins Recipe

Name: Fresh Ginger-And-Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0.
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 375u00b0 for 20 minutes or until golden. Remove from pans immediately; let cool on a wire rack.

971

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup sugar, divided, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/4 cup chopped peeled fresh ginger, and more.

Yes, Fresh Ginger-And-Lemon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Ginger-And-Lemon Muffins

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