Ginger Jam and Lemon Muffins
Ingredients:
2 C. All purpose flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
3/4 C. Oat bran
1 tsp. Cinnamon
1 tsp. Dry ginger
1 tsp. Coffee substitute
2 Eggs
1 C. Light cream
Juice of 2 Lemons
1/2 C. Robertson's Ginger Jam
2 Tbsp. Fresh ginger, grated
Directions:
1. Preheat oven to 375 degrees Fahrenheit
2. Grease a 12 cup muffin pan. Set aside
3. Blend flour, b. powder, b. soda, ginger, cinnamon, coffee substitute and oat bran together in a small bowl.
4. Mix cream, eggs, sugar, lemon juice, ginger jam and fresh ginger together and stir with a wire whisk until smooth and light
5. Add dry ingredients to wet mixture and combine well until all the flour has been absorbed into the batter.
6. Pour batter into greased muffin cups filling 3/4 full and bake in oven for 20 minutes until lightly browned on top
7. Allow to cool before removing from pan and place on a serving plate.
Servings: 12 Muffins
