Ginger Muffins made with 1% buttermilk

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 328.2
  • Total Fat: 13.2 g
  • Cholesterol: 19.0 mg
  • Sodium: 216.5 mg
  • Total Carbs: 50.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.6 g

View full nutritional breakdown of Ginger Muffins made with 1% buttermilk calories by ingredient
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Number of Servings: 12


    2/3 cups canola oil
    1 - 1/3 cups packed light brown sugar
    1 tbsp fresh lemon zest
    1 large egg
    1 cup low fat (1%) buttermilk
    2 teas. vanilla extract
    2 -1/2 cups unbleached all-purpose flour
    1 teas baking soda
    2 teas baking powder
    1/2 teas ground cinnamon
    12 pieces of crystalized ginger
    pinch salt
    coarse turbinado sugar


Makes 12 muffins

1. Preheat oven to 400 degrees; line 12 2-1/2" muffin cups with paper liners; chop the ginger into 1/4" squares.
2. Whisk the oil, brown sugar, lemon zest and egg in a large bowl. Add the buttermilk and vanilla and whisk to combine. Set aside.
3. Stir flour, baking soda, baking powder, cinnamon and salt in a medium bowl
4. Add the flour mixture to the buttermilk mixture and stir to combine
5. Fold in the ginger pieces
6. Divide batter among the muffin cups. Sprinkle tops with turbinado sugar
7. Bake for 15 minutes. Reduce heat to 350 degrees and bake for 12 more minutes or until the tops of the muffins spring back when pressed lightly.
8. Cool the muffin pan on a wire rack for 5 minutes. Transfer the muffins from the pan to the rack and cool completely.

Number of Servings: 12

Recipe submitted by SparkPeople user HSBINMD.

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