Fresh Ginger-and-Lemon Muffins |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Tip: Fruit purées such as prune butter help replace some of the fat in baked recipes. Try Lakvar or Sunsweet Lighter Bake. 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 |
Directions:
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.
|
|