Friday, January 31, 2014

Ginger lemon muffin


1/2 cup honey
 1/4 cup olive oil
2 large eggs, at room temperature, separated
 2 tablespoons freshly grated lemon or  lemon zest
1/3 cup fresh  lemon juice
1 Tbls ginger,
1 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon salt

 whip egg whites add oil and honey combine dry fold into wet. bake 15 min 350

No comments:

Post a Comment