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Gingerbread Muffins

Gingerbread MuffinsAll the flavor of the traditional holiday dessert made into a muffin with 32% fewer calories than the traditional recipe.

Recipe Ingredients:

1 1/2 cups all-purpose flour
2 cups Kellogg's® Special K® cereal, crushed to 1 cup
3/4 cup Equal® Spoonful*
1/2 cup raisins or dried cranberries
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 large egg whites
2 tablespoons vegetable oil
3 tablespoons light molasses

Cooking Directions:

  1. Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside.
  2. Combine flour, crushed cereal, Equal®, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.
  3. Stir in buttermilk, egg whites, vegetable oil and molasses until all ingredients are just moistened. Spoon batter into muffin cups, filling 2/3 full.
  4. Bake in preheated 400°F (205°C) oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.

Makes 12 muffins.

*May substitute 18 packets Equal sweetener

Nutritional Information Per Serving (1/12 of recipe): calories 152, protein 4 g, carbohydrate 26 g, fat 4 g, cholesterol 1 mg, sodium 273 mg.

Food Exchanges: 2 starch, 1/2 fat.

Recipe and photograph provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

Information on the artificial sweetener Aspartame.