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Fresh Ginger-and-Lemon Muffins

Fresh Ginger-and-Lemon Muffins
Fresh Ginger-and-Lemon Muffins might be just the morn meal you are searching for. This vegetarian recipe serves 12. One portion of this dish contains about 4g of protein, 2g of fat, and From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat oven to 37
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OvenOven
2
Combine 1 tablespoon sugar, ground ginger, and cinnamon in a bowl. Stir well; set cinnamon mixture aside.
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Ginger PowderGinger Powder
CinnamonCinnamon
SugarSugar
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BowlBowl
3
Place fresh ginger, 1/2 cup sugar, and lemon rind in a food processor; process until finely chopped. Set aside.
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Fresh GingerFresh Ginger
Lemon PeelLemon Peel
SugarSugar
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Food ProcessorFood Processor
4
Combine remaining 7 tablespoons sugar, flour, baking soda, and salt in a large bowl; make a well in center of mixture.
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Baking SodaBaking Soda
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
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BowlBowl
5
Combine the ginger mixture, buttermilk, prune butter, oil, egg, and egg white; stir with a whisk.
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ButtermilkButtermilk
Egg WhitesEgg Whites
ButterButter
GingerGinger
PrunesPrunes
EggEgg
Cooking OilCooking Oil
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WhiskWhisk
6
Add to flour mixture, stirring just until moist.
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All Purpose FlourAll Purpose Flour
7
Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle 1/4 teaspoon cinnamon mixture over each muffin.
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Cooking SprayCooking Spray
CinnamonCinnamon
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Muffin LinersMuffin Liners
8
Bake at 375 for 20 minutes or until golden.
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OvenOven
9
Remove from pans immediately; let cool on a wire rack.
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Wire RackWire Rack
DifficultyHard
Ready In45 m.
Servings12
Health Score2
Vegetarian
DietsLacto Ovo Vegetarian
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