LEMON HONEY GINGER MUFFINS

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Lemon Honey Ginger Muffins image

Low-fat lemon-ginger muffins made with fresh lemon, ginger and light-coconut milk. Replace 1/2 cup spelt flour with bran for extra fiber!

Provided by selfmadegirl

Categories     Quick Breads

Time 30m

Yield 10 serving(s)

Number Of Ingredients 12

2 cups white flour (spelt)
1/4 cup millet
1 tablespoon arrowroot
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons Ener-G Egg Substitute or 1 1/2 teaspoons other egg substitute
3/4 cup honey
1/4 cup lemon juice
1/2 cup water
2 tablespoons lemon rind (rind of one lemon)
1/3 cup crystallized ginger
1 teaspoon ground ginger

Steps:

  • Mix wet and dry ingredients seperately, then combine.
  • Bake at 375 degrees for about 20 minutes (less for mini-muffins, more for large muffins).

Nutrition Facts : Calories 193.2, Fat 0.5, SaturatedFat 0.1, Sodium 200.7, Carbohydrate 45.4, Fiber 1.4, Sugar 21.1, Protein 3.3

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