Lowfat ginger muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| ½ | teaspoon | Salt |
| 4 | teaspoons | Baking powder |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground nutmeg |
| 1 | teaspoon | Ginger (1/2 teaspoon if you don't like a strong ginger flavor) |
| ⅓ | cup | Nonfat dry milk |
| 1 | cup | Water |
| 1 | cup | Rasins |
| ½ | cup | Molasses |
| ½ | cup | Egg substitute (4 egg whites) |
| 1 | Jar (4 oz.) baby food prunes | |
Directions
Preheat oven to 400 F. Plump rasins in the 1 cup water (heat gently for about 5 minutes then allow to cool). Combine cooled rasins and the water, molasses, baby food prunes, and egg substitute in a small bowl. In another bowl, combine flour, baking powder, salt, dry milk, ginger, cinnamon, nutmeg, and salt. Mix wet ingredients with dry ones until just moistened.
Spoon batter into muffin tins sprayed with non stick cooking spray filling ⅔ full. Bake at 400 F for about 15 minutes or till done.
Posted to EAT-L Digest 02 Oct 96 From: Amanda Lawrence <alawrence@...> Date: Thu, 3 Oct 1996 05:29:29 -0500