1. Pre heat oven to 375 degrees Fahrenheit 2. Grease a 12 cup muffin pan and set aside 3. In a small bowl grate lemon zest and ream lemon juice into a separate bowl 4. Chop ginger into fine pieces and add to the lemon zest 5. In a large bowl combine milk and eggs together stirring until eggs are light and frothy 6. Add wheat germ, lemon juice, zest, ginger, oil and apricot jam to the egg mixture and mix well with wire whisk until everything is thoroughly combined. 7. Combine the dry ingredients together and whisk into the wet mixture and mix well. 8. Pour batter into muffin cups filling 2/3 full and place in pre heated oven for 20 minutes or until lightly browned on top of muffin 9. Remove from oven and wait 5 minutes before taking out of muffin container and placing on a serving platter. ---------------------------------------------------------------------------
Nutrition
Ingredients
