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Gingerbread Muffins recipe

All the flavor of the dessert made intoa muffin with 32% fewer calories than the traditional recipe.

Recipe: Gingerbread Muffins

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
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

  • Lightly coat 12 muffin cups with nonstickspray or line with paper-liners; set aside.
  • Combine flour, crushed cereal, Equal®,raisins, baking powder, cinnamon, ginger, cloves, baking sodaand salt in large mixing bowl.
  • Stir in buttermilk, egg whites, vegetableoil and molasses until all ingredients are just moistened. Spoonbatter into muffin cups, filling 2/3 full.
  • Bake in preheated 400°F oven 18 to20 minutes or until wooden pick inserted in center comes outclean. Cool in pan 10 minutes. Remove muffins from pan and coolon wire rack. Serve warm or at room temperature.

    Makes 12 muffins.

    * May substitute 18 packets Equal sweetener

    Nutrition Information Per Serving: calories152, protein 4 g, carbohydrate 26 g, fat 4 g, cholesterol 1 mg,sodium 273 mg.

    Food Exchanges: 2 starch, 1/2 fat.

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

    Clickfor more information on the artificial sweetner Aspartame.

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  • Comments

    1 Comment


    In a large bowl, mix together flour, salt, baking soda, ginger, cinnamon and cloves. What else makes a muffin have that beautiful bakery-size high dome top?

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