Serves: 5
Total Calories: 552

DRY INGREDIENTS
1 1/2 cups whole wheat flour
1 cup unbleached flour
1/2 cup light brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 tablespoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon salt
WET INGREDIENTS
1 1/2 cups buttermilk
1/2 cup molasses
1/4 cup canola oil
1 large egg
1 1/2 tablespoons grated orange peel
1 1/2 tablespoons finely chopped fresh ginger root
GOODIES
3/4 cup lemon curd

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl.

3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry ingredients. Stir just until mixed. Do not overstir.

4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

5. Bake for 15 to 20 minutes.

6. Cool the muffins at least 10 minutes before removing from the tin. When the muffins have cooled to room temperature, squeeze about a tablespoon of lemon curd into each, using a pastry tube.

Nutritional Facts:

Serves: 5
Total Calories: 552
Calories from Fat: 107

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