Try this Ginger Buttermilk Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat 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.
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 259 | ||
Calories from Fat: 255 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.3g | 38 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 58.8mg | 18 % | |
Sodium 142.1mg | 5 % | |
Potassium 32.5mg | 1 % | |
Total Carbohydrate 0.9g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.8g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 259
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