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Gingerbread Muffins

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“Delicious low-sodium gingerbread muffins (although a bit complex). My recipe features low-salt baking powder, but you can make a regular-sodium version with plain baking powder.”
READY IN:
40mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 200°C (equal to 392°F). Grease a 12-muffin pan.
  2. Mix the coffee and hot water, add in the cold water.
  3. Sift and combine flour, baking powder, sugar, ginger, cinnamon and cloves in a bowl. Set aside.
  4. Mox egg yolk, vinegar, oil and coffee in a second bowl.
  5. Combine the first and second bowls, mix together to form a batter.
  6. Add sultanas to the mix.
  7. Add cream of tartar to egg whites in a third bowl, beat until stiff.
  8. Fold egg whites into batter.
  9. Fill muffin tins 2/3 of the way full.
  10. Bake for 25 minutes.

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