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Gingerbread Muffins

Natural.Foodie's picture
Ingredients
  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
  Egg yolk 1
  Cider vinegar 1⁄4 Teaspoon
  Corn oil 1⁄4 Cup (4 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Cream of tartar 1⁄8 Teaspoon
  Egg whites 2
Directions

GETTING READY
1.Preheat the oven to 400 degrees F.
2.Grease 12 2-1/2-inch muffin tins and keep aside.

MAKING
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.

SERVING
15. Serve as snack with milk or coffee.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Ginger
Interest: 
Everyday, Kids, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes

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