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breakfast
Lemon Ginger Muffin
PregnancyAmericanEasyServes 230 min
A soft, plain homemade muffin baked with a hint of fresh lemon zest and soothing ground ginger.
Complex carbohydrates from whole wheat flour provide gentle, steady energy to help combat first-trimester exhaustion while keeping the stomach settled. The soothing ground ginger works actively to reduce nausea for the mother without overwhelming her senses. Meanwhile, the egg provides a small boost of choline and easy protein, keeping blood sugar stable and supporting the baby's rapid brain and organ development.
View Nutrition Facts
One serving≈460 kcal · 14 g protein
Calories460 kcal
Protein14 g
Carbs63 g · 15.9g sugar
Fat19 g · 3.1g sat
Fiber7 g
Sodium602 mg
Folate43 mcg DFE
Iron3.4 mg
Calcium262 mg
Choline102 mg
Iodine67 mcg
Vitamin D51 IU
Vitamin B120.5 mcg
DHA + EPA9 mg
Zinc2.6 mg
from its ingredients
Ingredients
1 cup whole wheat flour
1 tsp baking powder
1 tsp ground ginger
¼ tsp salt
½ lemon, zested and juiced
1 egg, beaten
½ cup milk
2 tbsp maple syrup
2 tbsp cooking oil
Method
- 1Preheat your oven to 375°F (190°C) and line a muffin tin with 4 paper liners.
- 2In a mixing bowl, whisk together the whole wheat flour, baking powder, ground ginger, and salt.
- 3In a separate small bowl, whisk the beaten egg, milk, maple syrup, cooking oil, lemon zest, and lemon juice until smooth.
- 4Pour the wet ingredients into the dry ingredients and gently fold together until just combined (lumps are fine, do not overmix).
- 5Divide the batter evenly among the lined muffin cups.
- 6Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before eating to minimize food odors.
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