Thanksgiving Dessert Recipes
Gingerbread Muffins continued...
3. Fit electric mixer with paddle attachment. In large mixing bowl, beat canola oil and sour cream or yogurt on medium speed. Switch to low speed and add molasses, baking soda mixture, and flour mixture. Beat in egg and egg substitute.
4. Fill muffin cups each with about 1/4 cup of batter. Bake until the top center of a muffin barely springs back when gently pressed (about 22-25 minutes). Let muffins cool, then dust with powdered sugar.
Yield: 20 muffins
Per muffin: 150 calories, 3 g protein, 29 g carbohydrate, 3.1 g fat, 0.3 g saturated fat, 1.9 g monounsaturated fat, 0.9 g polyunsaturated fat, 11 mg cholesterol, 2 g fiber, 250 mg sodium. Calories from fat: 18%. Omega-3 fatty acids = 0.3 g, Omega-6 fatty acids = 0.6 g.