Over the weekend I was thumbing through old Weight Watchers cookbooks and came across a lemon and ginger quick bread recipe from their 2003 annual recipes for success cookbook. One of my absolute flavors to cook with is lemon with ginger coming in at a close second. I just love the brightness these two ingredients add to a meal, especially baked goods.
The recipe instantly caught my attention because I never thought to combine the flavors of these two ingredients. If you have then you already know the amazing mouth explosion it creates. Oh my it is good!
In keeping with the spirit of portion control I decided to turn this quick bread recipe into muffins. The result was a perfectly moist muffin filled with bright lemon and ginger flavors. Absolutely delightful!
They were so good that portion control did not even matter because my husband and 4 year old ate them before the weekend was up. I actually had to make another batch to have for breakfast this week.
- 1⅓ cup all-purpose flour (I use King Arthur)
- ⅓ cup whole wheat flour (I use King Arthur)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 5 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon grated peeled ginger
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons fresh lemon juice (if you love lemon like me then use the 2 tablespoons)
- 1 teaspoon lemon zest
- ¾ cup Greek Vanilla Yogurt (I use Chobani Greek Yogurt)
- Preheat oven to 375 degrees
- In medium bowl combine flours, baking powder, baking soda, and salt and set aside.
- In a separate medium bowl, using a hand mixer, combine butter and sugar until well combined. Add in eggs, ginger, vanilla, lemon juice, lemon zest; mix until well blended.
- Add flour and yogurt (1/3 cup at a time) alternately to wet ingredients, ending with flour. Only mix until blended, do not over mix.
- Pour batter, ¼ cup at a time, into a 12 cup muffin pan coated with cooking spray.
- Bake for 16-18 minutes or until knife inserted in center of a muffin comes out clean. Remember every oven is different so your cooking times may vary.
- Let muffins cool for about 3 minutes then take them out of the pan and finish cooling on a wire rack.
Freezer Cooking Instructions
Complete steps 1-6. Wrap each muffin in plastic wrap then place in freezer bag.
If you take a muffin out of the freezer in the morning it will most likely be thawed by mid-morning snack or lunch time. If not heat up in microwave or toaster oven.
Resource:
This recipe was adapted from the Weight Watchers Annual Recipes for Success 2003
cookbook. They were baked using a Wilton Non-Stick 12 Cup Muffin Pan
.
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Lauren @KidEats says
February 17, 2012 at 7:55 pmThese sound delicious! I love lemon and ginger too – and how great that they also have greek yogurt and a bit of whole wheat flour. I can’t wait to try these for my kiddo (maybe in a mini muffin tin?) I’m so happy to have found your blog – it’s right up my alley! 🙂 ~ Lauren
Tammy says
February 23, 2012 at 11:02 pmHi Lauren! Thanks for stopping by. These muffins are a huge hit with my 4 year old.
Amy says
April 15, 2012 at 3:48 pmI just made these and they are soooo delicious! I think I’d even add more lemon and ginger next time. Thanks for sharing:)
Beth says
May 2, 2012 at 10:13 amThese are in the oven right now, they smell fabulous! I put in the full amount of sugar for this first go around, but would like to try reducing the amount of sugar or using a natural sweetner…..if anyone has tried this please share!
Caielin says
April 2, 2013 at 9:07 pmI noticed that this is not listed on your all recipes page. Just wanted to mention that since they are my 6 year old’s favorite breakfast item & I know I’ve passed the recipe on to a few friends. It might make it easier to find. Thanks for all your great recipes and tips.
Tammy says
April 4, 2013 at 11:58 amThanks for the heads up. I will get these posted asap.
Jen says
August 29, 2013 at 7:32 pmWhat could we use to replace that granulated sugar??
Tammy says
August 29, 2013 at 7:40 pmI used Sucunat when making them this time around and it worked quite well. I never tried anything else yet buy when I do I will update.
carla sue says
August 29, 2013 at 7:33 pmthanks for adding the ww points thats so handy when I use your recipes.
I was bummed though, your breakfast burritos are a bit high, maybe 1/2 ea. morning.
Tammy says
August 29, 2013 at 7:46 pmHey there. They burritos are 332 calories which is from experience works well for breakfast. I usually keep it between 250 and 350. You can probably use turkey sausage to reduce the calories. I have used chicken sausage and that helps bring it down. Also a lot of calories r in the wrap. I always struggle with finding a good tasting healthy tortilla. Hope that helps.
Norma says
September 6, 2013 at 5:53 pmJust found ya.Recipes look good. I’m going shopping, I will be picking up the wheat flour, ginger to make these.I’ll let ya know how they turn out. Thanks.
britt says
February 12, 2014 at 11:48 amis the anything i can use instead of yogurt?
Angela says
February 15, 2014 at 10:27 amCould you add chia seeds?
Barb says
February 17, 2014 at 10:19 amI just made these. They were delish! This is the first time I used REAL ginger. Going to try your apple ginger smoothie with the rest of the ginger! I have a ninja blender and when I use kale in my smoothies, it doesn’t totally break down, so I have little bits of kale in my teeth all day! Any suggestions to get it to totally imulsify or do I need to invest in a juicer??
Jill says
July 7, 2014 at 8:54 amI purée the kale with the liquid I’m using before adding in the other ingredients. I use a regular $30 blender. I hope that helps.
Beth says
January 19, 2017 at 12:04 pmIs the points calculations for Weight Watchers the old point system or the current Smart Points?