Lemon-Ginger Muffins

The snow is finally melting!  I can see parts of my truck and driveway.  For three mornings in a row, I did not have to shovel snow!!  What will I do with all the free time.

Obviously, I’ll cook.  I bake muffins about once a week.  They go in my lunch bag and make a great late night snack.  I occasionally (today) eat a muffin and fruit for breakfast.  These muffins are a little different because they are made with fresh ginger, which gives them a little bite.  They are not dark brown, like most gingery baked goods.    I did not have to alter the original recipe from Cooking Light, because they were already quite low fat.

Lemon-Ginger Muffins

1 cup sugar, divided
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ cup chopped peeled fresh ginger (yes, I’m lazy; I use the fresh chopped ginger from the jar)
1 Tablespoon grated lemon zest (the outer yellow layer of the lemon skin)
2 cups plus two Tablespoons all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup low fat buttermilk
1/3 cup unsweetened applesauce
1Tablespoon canola oil
1 large egg
1 large egg white
Cooking spray

Preheat oven to 375.  Spray 12 muffin cups with cooking spray.  Combine 1 tablespoon of the sugar, ground ginger, and cinnamon in a small bowl.  Set aside.

Combine fresh ginger, sugar, and lemon zest in a medium bowl.  Whisk together and set aside (if you are using whole ginger, you will need to grind this mix together in a food processor until finely minced, but since I am lazy I skipped this step by using the prepared ginger.)

Combine remaining sugar, flour, baking soda, and salt in a large bowl. Make an indentation in the center of the flour mixture.  Combine the ginger mixture, buttermilk, applesauce, oil, egg and egg white; stir well with a whisk.  Add to the flour mixture, stirring until just moist.

Divide batter evenly among prepared muffin cups. Sprinkle ¼ teaspoon cinnamon mixture over each muffin.  Bake at 375 for 20 minutes or until golden.  Remove from pans immediately and cool on a wire rack.  Makes 12 muffins at about 2 grams of fat/muffin.

Note: The originally recipe called for prune butter as the fat replacement, but this product has essentially disappeared from local groceries.  I think applesauce made a good replacement, but if you have prune butter you could use it.

Variation:  I didn’t have blueberries in the house, but I think that these would be very good with a cup of blueberries in the batter.



0 Responses to “Lemon-Ginger Muffins”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

More about me.

AddThis Feed Button

Follow me on Twitter


%d bloggers like this: