Gingerbread Muffins

  • Preparation Time 0 min
  • Cooking Time 0 min
  • 20 servings

Low-fat muffins for people who also love ginger and cinnamon.

Ingredients

  • 1 cup boiling water
  • 2 teaspoons baking soda
  • 1-1/4 cups whole-wheat flour
  • 1-1/4 cups unbleached white flour
  • 2 teaspoons ground ginger
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup canola oil
  • 1/4 cup light or fat-free cream cheese or sour cream
  • 1/2 cup dark brown sugar, packed
  • 1 cup unsulfured molasses
  • 2 teaspoons freshly grated ginger (optional)
  • 1 large egg, higher omega-3 if available
  • 1/4 cup egg substitute
  • Powdered sugar for dusting over the top of the muffins if desired
Nutritional Info
  • Calories: 139
  • Protein: 3g
  • Carbohydrates: 25g
  • Fat: 3g
Other Dietary Information
  • 1.1g Dietary Fiber
  • 10mg Cholesterol
  • 149mg Sodium

Steps

1
Preheat oven to 350 degrees.
2
Add muffin liners to 20 muffin cups.
3
In a small bowl, combine baking soda with boiling water, stir briefly, then set aside.
4
In a large bowl, combine flours, ground ginger, cinnamon, cloves, nutmeg, salt, and baking powder with whisk.
5
Fit your electric mixer with the paddle attachment.
6
In a large mixing bowl, combine canola oil, light cream cheese or sour cream, and brown sugar together by beating on medium speed.
7
While beating on low speed, add molasses, the baking soda mixture and the flour mixture.
8
Now beat in the egg and egg substitute.
9
Fill muffin cups each with about 1/4-cup of batter.
10
Bake until the top center of a muffin barely springs back when gently pressed (about 22-25 minutes).
11
Let the muffins cool; then dust the tops with powdered sugar if desired.
Course
Snack
Cuisine
American
Dietary
Low Fat
Occasion
Birthday (adult)
Birthday (child)
Christmas
New Years
Thanksgiving