Fresh Ginger-and-Lemon Muffins

Serving Size : 12

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

Preheat oven to 375 .
Combine 1 tablespoon sugar, ground ginger, and cinnamon in a bowl. Stir
well; set cinnamon mixture aside.
Place fresh ginger, 1/2 cup sugar, and lemon rind in a food processor;
process until finely chopped. Set aside.
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.
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.

Serving Size: 1 muffin
Source: .Cooking Light"
Yield: .1 dozen"

Per serving: 182 Calories (kcal); 2g Total Fat; (9% calories from fat);1 g
fiber; 3g Protein; 38g Carbohydrate; 16mg Cholesterol; 149mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 1 1/2 Other Carbohydrates

NOTES : Tip: Fruit purees such as prune butter help replace some of the
fat in baked recipes. Try Lekvar or Sunsweet Lighter Bake.


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