Gingerbread Muffins
Serves 12
All the flavor of the popular dessert made into a muffin. Enjoy it as part of your breakfast or as an afternoon snack.
Ingredients
- 1-1/2 cups all-purpose flour
- 2 cups Kellogg’s® Special K® cereal, crushed to 1 cup
- 18 packets Equal® sweetener*
- 1/2 cup raisins
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup low-fat buttermilk
- 2 egg whites
- 2 tablespoons vegetable oil
- 3 tablespoons light molasses
*Substitute 3/4 cup Equal Spoonful for the packets.
Preparation
- Preheat oven to 400°F. Line 12 muffin cups with paper-liners; set aside.
- Combine dry ingredients in a large mixing bowl. Combine liquid ingredients in a small bowl.
- Stir liquid ingredients into dry mixture until all ingredients are just moistened. Spoon batter into muffin cups, filling 3/4 full.
- Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 2 to 3 minutes. Remove muffins from pan. Serve warm or at room temperature.
Nutrition Information (per serving)
- Calories: 151
- Protein: 4 g
- Carbohydrates: 26 g
- Fat: 3 g
- Cholesterol: 1 mg
- Sodium: 283 mg
Exchanges
- Starch - 1-1/4
- Fat - 1/2
- Fruit - 1/2
