SierraCook
Master Chef
Ok, I have not made this recipe, but I plan to as soon as the weather is cool enough to use the oven. I thought this muffin would be great as a brunch item.
Apricot Ginger Muffins
From Fiona Haynes,Your Guide to Low Fat Cooking.
These quick and easy muffins match the sweetness of apricot preserves with a hint of spice from the ginger. You could substitute peach preserves or orange marmalade for the apricot. Or for a completely different taste, try raspberry preserves, and cinnamon instead of ginger.
2 cups all-purpose flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1 cup low fat buttermilk
3 tbsp canola oil
1 egg
1/3 cup apricot preserves
Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray, or line with paper cups. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and ginger. In a separate bowl, combine buttermilk, oil and egg. Make a well in the flour mixture and add wet ingredients. Stir until just moist. Scoop about 1 tablespoon of batter into each muffin cup followed by a teaspoon of apricot preserves. Fill cups evenly with remaining batter. Bake for 18-20 minutes until golden, and then cool on a wire rack. Makes 12 muffins.
Per Serving: Calories 177, Calories from Fat 38, Total Fat 4.2g (sat 0.5g), Cholesterol 19mg, Sodium 176mg, Carbohydrate 31.2g, Fiber 0.7g, Protein 3.5g
Apricot Ginger Muffins
From Fiona Haynes,Your Guide to Low Fat Cooking.
These quick and easy muffins match the sweetness of apricot preserves with a hint of spice from the ginger. You could substitute peach preserves or orange marmalade for the apricot. Or for a completely different taste, try raspberry preserves, and cinnamon instead of ginger.
2 cups all-purpose flour
1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1 cup low fat buttermilk
3 tbsp canola oil
1 egg
1/3 cup apricot preserves
Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray, or line with paper cups. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and ginger. In a separate bowl, combine buttermilk, oil and egg. Make a well in the flour mixture and add wet ingredients. Stir until just moist. Scoop about 1 tablespoon of batter into each muffin cup followed by a teaspoon of apricot preserves. Fill cups evenly with remaining batter. Bake for 18-20 minutes until golden, and then cool on a wire rack. Makes 12 muffins.
Per Serving: Calories 177, Calories from Fat 38, Total Fat 4.2g (sat 0.5g), Cholesterol 19mg, Sodium 176mg, Carbohydrate 31.2g, Fiber 0.7g, Protein 3.5g
Last edited:
Barbara
