Thanksgiving Desserts: Recipes
Gingerbread Muffins continued...
3. Fit your electric mixer with the paddle attachment. Then, in a large mixing bowl, beat canola oil, and sour cream or yogurt on medium speed. Switch to low speed and add in molasses, the baking soda mixture and the flour mixture. Next, beat in the 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 the muffins cool then dust the tops with powdered sugar if desired.
Yield: 20 muffins
Per muffin: 150 calories, 3 g protein, 29 g carbohydrate, 3.1 g fat, .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 gram, Omega-6 fatty acids = 0.6 gram