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Gingerbread Muffins

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    Source: cooksrecipes.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 1/2 cups all-purpose flour

    2. 2 cups Kellogg's Special K cereal, crushed to

    3. 1 cup 3/4 cup Equal Spoonful*

    4. 1/2 cup raisins

    5. 1 tablespoon baking powder

    6. 1 teaspoon ground cinnamon

    7. 1/2 teaspoon ground ginger

    8. 1/4 teaspoon ground cloves

    9. 1/4 teaspoon baking soda

    10. 1/4 teaspoon salt

    11. 1 cup low-fat buttermilk

    12. 2 large egg whites

    13. 2 tablespoons vegetable oil

    14. 3 tablespoons light molasses

    Instructions Jump to Ingredients ↑

    1. Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside. Combine flour, crushed cereal, Equal, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl. Stir in buttermilk, egg whites, vegetable oil and molasses until all ingredients are just moistened. Spoon batter into muffin cups, filling 2/3 full. Bake in preheated 400°F 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.

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