Title: Gingersnap Muffins
Categories: Diet Muffins
Yield: 12 Servings
| PER MUFFIN |
| 1 1/4 | c | Whole-wheat flour; |
| 1 | tb | Baking powder; |
| 1/2 | ts | Salt; |
| 2 | tb | Brown sugar; |
| 1 | ts | Ground ginger; |
| 1/2 | ts | Cinnamon; |
| 1/4 | ts | Ground cloves; |
| 1/2 | c | Raisins; |
| 1/2 | c | Dates, chopped |
| 1 1/4 | c | 100% bran cereal; |
| 1 1/2 | c | Skim milk; |
| 1/4 | c | Molasses; |
| 1 | lg | Egg; |
| 3 | tb | Peanut oil; |
| | x | Nonstick veg cooking spray; optional |
| 165 | x | *Cals |
| 23 | x | *mg Chol |
| 5 | x | *gm Dietary Fiber |
| 3 | x | *gm Fat |
| 297 | x | *mg Sodium |
| Preh | eat | oven to 400F. |
Stir together flour, baking powder, salt, brown sugar, spices, raisins,
and dates in a large mixing bowl.
Set aside. Measure bran cereal into a large measuring cup and combine
with milk. Let stand for 2 minutes.
In another measuring cup, mix molasses, egg, and peanut oil together until
blended. Combine with cereal and milk mixture. Pour the wet ingredients
into the large mixing bowl with the dry ingredients and stir only until all
is combined and moistened.
Spray a muffin tin with cooking spray or line with baking cups. Portion
the batter evenly into cups.
Bake at 400F for 18 to 20 miinutes or until tests done.
Makes 12 muffins.
Per Muffin: 165 cals, 23mg chol, 5gm dietary fiber, 3gm fat, 297mg sodium