|Dry instant coffee||2 Teaspoon|
|Hot water||1⁄4 Cup (4 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Whole wheat pastry flour||1 1⁄2 Cup (24 tbs)|
|Low-sodium baking powder||4 Teaspoon|
|Fructose||1⁄4 Cup (4 tbs)|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Cider vinegar||1⁄4 Teaspoon|
|Corn oil||1⁄4 Cup (4 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
1.Preheat the oven to 400 degrees F.
2.Grease 12 2-1/2-inch muffin tins and keep aside.
3.Mix together instant coffee and hot water until thoroughly dissolved.
4.Add in cold water and blend well . Keep aside.
5.Mix together flour, baking powder, fructose, ginger, cinnamon and cloves .
6.In another bowl, mix egg yolk, cider vinegar, corn oil and reserved coffee..
7. Mix together liquid ingredients and dry ingredients until well mixed.
8.Add in raisins and mix well but some slight lumps are okay.Keep aside.
9.Combinecream of tartar and egg whites.
10.Beat until stiff but not dry.
11.Fold in egg whites into the batter. Be careful not to overmix.
12. Fill 12 greased 2-1/2-inch muffin tins about 2/3 full with the batter.
13.Place tins in the center of oven and bake for 25 minutes.
14.Let muffins cool slightly before removing from tins.
15. Serve as snack with milk or coffee.