Sunday, January 11, 2015

Ginger-lemon muffins

mix dry ingredients:
2 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt

mix wet ingredients:
3/4 cup low-fat buttermilk
1/3 cup prune or apricot butter
1 tablespoon vegetable oil
1 large egg
1 large egg white
2 T honey
Juice of 1/2 lemon

mix and then add to wet ingredients:
1/2  cup sugar
1/4 cup chopped peeled fresh ginger
 grated rind of 2 lemons

Make a well in the center of the dry ingredients. Gently mix the wet ingredients in. Add a little buttermilk if the batter is too thick. Allow batter to rest for 10 minutes

make topping:
1 T sugar
1/4 teaspoon grated ginger
1/4 teaspoon ground cinnamon

Heat oven to 375°.

Divide batter evenly among 12 muffin cups coated; 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.

bsed on

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