| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Muffins | 12 | Servings | |
INGREDIENTS
| 2 3/4 | c | All-purpose flour |
| 1/2 | c | Packed brown sugar |
| 1 | tb | Crystallized ginger; finely chopped |
| 1 | tb | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Ground ginger |
| 3/4 | ts | Salt |
| 1/4 | c | Unsweetened applesauce |
| 2 | tb | Butter or margarine; cut up |
| 1 | c | Lowfat vanilla yogurt |
| 1/2 | c | Golden raisins |
| 1 | Egg white; lightly beaten | |
| 1 | tb | Sugar |
INSTRUCTIONS
Heat oven to 400. Lightly coat large baking sheet with nonstick cooking spray. Combine first 7 ingredients in a large bowl. Add applesauce and butter; mix with fingers or fork until mixture resembles coarse crumbs. Stir in yogurt and raisins. Turn dough out onto floured surface. Gather into a ball. Pat into 9-inch circle. Using sharp knife coated with nonstick cooking spray, cut into 12 equal wedges. Arrange wedges on prepared baking sheet, 2 inches apart. Brush with egg white; sprinkle with sugar. Bake in 400 oven for 12-15 minutes or until golden brown. Remove to a wire rack to cool slightly. Serve warm or at room temp. Per serving: 202 Calories; 2g Fat (11% calories from fat); 4g Protein; 40g Carbohydrate; 7mg Cholesterol; 370mg Sodium Recipe by: Woman's Day Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Nov 4, 1998, converted by MM_Buster v2.0l.
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