Lemon ginger muffins

Yield: 1 servings

Measure Ingredient
2½ cup Flour
1 tablespoon Baking powder
1½ teaspoon Cinnamon
1 teaspoon Baking soda
1 teaspoon Salt
½ teaspoon Nutmeg
½ teaspoon Cloves
½ teaspoon Nutmeg
1 cup Sugar
⅔ cup Oil
2 \N Eggs
1 cup Buttermilk
1 tablespoon Fresh lemon juice
1 \N Lemon; zest of
1 tablespoon Finely minced peeled gingerroot

Combine flour and next 6 ingredients. Beat sugar and oil until well blended. Beat in eggs. Add buttermilk, lemon juice, zest and ginger. Mix in dry ingredients. Divide batter among lightly greased muffin cups. Bake at 400 degrees about 20 to 25 minutes or until done. Yield: approximately 12 muffins.

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