"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Gingerbread muffins Recipe

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This recipe for Gingerbread muffins, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcy Higley
Added: Saturday, February 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups whole-wheat pastry flour
1/4 cup soy flour
1 1/2 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup skim milk or rice milk or almond milk
6 T. applesauce
1/4 cup molasses
3 T. maple syrup
1 T. canola oil
1 egg, lightly beaten

Directions:
Directions:
Preheat the oven to 350. Spray muffin tins with cooking spray. In a large bowl, sift together the flour, soy flour, and spices. In a small bowl, combine the milk, applesauce, molasses, maple syrup, oil, and egg. Pour over the flour mixture. Mix until the dry ingredients are moistened, but be sure that you don't over mix. Spoon the better into the prepared muffin cups.Bake for 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Remove the muffins from the tin and cool on a wire rack.

Personal Notes:
Personal Notes:
Per muffin: 93 Cal, 1.4 f. total fat, 2.7 g. protein, 1.7 g. dietary fiber

 

 

 

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