Lemon Honey Ginger Muffins |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Low-fat lemon-ginger muffins made with fresh lemon, ginger and light-coconut milk. Replace 1/2 cup spelt flour with bran for extra fiber! Ingredients:
2 cups white flour (spelt) |
1/4 cup millet |
1 tablespoon arrowroot |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 1/2 teaspoons ener-g egg substitute or 1 1/2 teaspoons other egg substitute |
3/4 cup honey |
1/4 cup lemon juice |
1/2 cup water |
2 tablespoons lemon rind (rind of one lemon) |
1/3 cup crystallized ginger |
1 teaspoon ground ginger |
Directions:
1. Mix wet and dry ingredients seperately, then combine.
2. Bake at 375 degrees for about 20 minutes (less for mini-muffins, more for large muffins).
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