| 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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