There’s something magical about the smell of gingerbread welcoming guests as they walk through the door. This gingerbread recipe makes muffins, more so than a cake, because it calls for less sugar and a lot less fat than is normally used in gingerbread cake.
- 1 cup boiling water
- 2 teaspoons baking soda
- 1 1/2 cups whole wheat flour
- 1 cup unbleached white flour
- 4 teaspoons pumpkin pie spice (or substitute 2 teaspoons ground ginger, 1 1/2 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg)
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 cup canola oil
- 1/4 cup sour cream (fat free or light) or plain yogurt
- 1/2 cup dark brown sugar, packed
- 1 cup unsulfured molasses (mild flavor if available)
- 1 large egg, higher omega-3 if available
- 1/4 cup egg substitute
- Powdered sugar for dusting over the top of the muffins (optional)
1. Preheat oven to 350 degrees. Put muffin liners in 20 muffin cups.
2. In a small bowl, combine baking soda with boiling water and stir briefly; set aside. In a large bowl, whisk together flours, pumpkin pie spice, cloves, salt, and baking powder.
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.