Fresh Ginger-and-Lemon Muffins

Ingredients

• 0.8 teaspoon baking soda 
• 1 large eggs 
• 1 large egg whites 
• 2 cups flour all-purpose
• 0.3 cup ginger fresh peeled chopped
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon ground ginger 
• 1 tablespoon lemon zest grated
• 0.8 cup buttermilk low-fat
• 0.3 cup prune- cut to pieces 
• 0.3 teaspoon salt 
• 1 cup sugar divided
• 1 tablespoon vegetable oil 

Equipment

• food processor
• bowl
• oven
• whisk
• wire rack
• muffin liners

Directions

1. Preheat oven to 37
2. Combine 1 tablespoon sugar, ground ginger, and cinnamon in a bowl. Stir well; set cinnamon mixture aside.
3. Place fresh ginger, 1/2 cup sugar, and lemon rind in a food processor; process until finely chopped. Set aside.
4. Combine remaining 7 tablespoons sugar, flour, baking soda, and salt in a large bowl; make a well in center of mixture.
5. Combine the ginger mixture, buttermilk, prune butter, oil, egg, and egg white; stir with a whisk.
6. Add to flour mixture, stirring just until moist.
7. Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle 1/4 teaspoon cinnamon mixture over each muffin.
8. Bake at 375 for 20 minutes or until golden.
9. Remove from pans immediately; let cool on a wire rack.