Gingerbread Muffins
1 1/4 cups whole wheat flour
1/4 cup nonfat dry milk
1 1/2 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup skim milk
3/8 cup applesauce
1/4 cup molasses
3 tbsp maple syrup
1 tbsp canola oil
1 egg white, lightly beaten
Preheat oven to 350 degrees. Line 12 muffin tins with paper liners. In a large
bowl, sift together dry ingredients. In a small bowl combine liquids and then
pour over dry ingredients. Mix until moistened but be sure you do not over
mix. Spoon into muffin tins. Bake for 20 minutes or until a toothpick inserted
in the middle of a muffin comes out clean. Remove muffins from tin
and cool on a wire rack.
SERVING SIZE: 1 Muffin
POINTS: 2.5 (2)
PER SERVING: 93 Calories, 2.7 g Protein, 1.4 g Fat,
18.2 g Carbohydrate, 70 mg Sodium, 1.7 g Dietary Fiber
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
Return to Recipe Table of Contents