Breakfast

Ginger Muffins made with 1% buttermilk is for Breakfast.

Ginger Muffins made with 1% buttermilk takes 10 minutes to prepare.

Ginger Muffins made with 1% buttermilk takes 27 minutes to cook.

Ginger Muffins made with 1% buttermilk makes 12 servings.

The ingredients for Ginger Muffins made with 1% buttermilk are:

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

Here is how you make Ginger Muffins made with 1% buttermilk:

Makes 12 muffins1. 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 bowl4. Add the flour mixture to the buttermilk mixture and stir to combine5. Fold in the ginger pieces6. Divide batter among the muffin cups. Sprinkle tops with turbinado sugar7. 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: 12Recipe submitted by SparkPeople user HSBINMD.

The nutritional information for Ginger Muffins made with 1% buttermilk is:

• 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