Gingerbread Muffins
"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
- Ingredients:
- 15
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1⁄4 cup sugar
- 2 teaspoons instant coffee
- 1⁄4 cup hot water
- 1⁄4 cup cold water
- 1 egg yolk
- 2 egg whites
- 1⁄4 cup oil
- 1⁄2 cup sultana
- 1⁄8 teaspoon cream of tartar
- 1 1⁄2 cups whole wheat pastry flour
- 4 teaspoons sodium-free baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon apple cider vinegar
directions
- Preheat oven to 200°C (equal to 392°F). Grease a 12-muffin pan.
- Mix the coffee and hot water, add in the cold water.
- Sift and combine flour, baking powder, sugar, ginger, cinnamon and cloves in a bowl. Set aside.
- Mox egg yolk, vinegar, oil and coffee in a second bowl.
- Combine the first and second bowls, mix together to form a batter.
- Add sultanas to the mix.
- Add cream of tartar to egg whites in a third bowl, beat until stiff.
- Fold egg whites into batter.
- Fill muffin tins 2/3 of the way full.
- Bake for 25 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Nicely flavored muffins. Although different than most gingerbread I have tried, this one has a much denser batter and less sweetness -- less sweetener in my house is a good thing. The only changes I made was to use golden raisins vs. sultanas and I added a tiny bit of water to the batter initially as it was really thick and paste-like. The egg whites did moisten the batter up a bit though. Made for PRMR, March 2014.
RECIPE SUBMITTED BY
I'm a Librarian from Brisbane, Australia - also juggling playing mummy to a 4 year old year old son (he and hubby constantly fight over who's man of the house!) and sweet baby girl who's just turned one!
