| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Desserts | 16 | Servings | |
INGREDIENTS
| 2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1 | ts | Ground ginger |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Baking soda |
| 2 | Egg whites, slightly beaten | |
| 2/3 | c | Molasses |
| 2/3 | c | Water |
| 6 | tb | Cooking oil |
| Sifted powdered sugar, optional |
INSTRUCTIONS
Line 16 2 1/2 inch muffin cups with paper bake cups; set aside. In a medium mixing bowl, stir together flour, baking powder, ginger, cinnamon, soda, and salt. In a small mixing bowl, stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just till blended. Spoon into prepared muffin cups. Bake in a 350* oven for 15-20 minutes or till cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. NOTES : No Cholesterol The crackly tops and flavor of these cupcakes will remind you of gingersnap cookies. Recipe by: B.H.&G New Dieter's Cookbook Posted to MC-Recipe Digest V1 #536 by [email protected] on Mar 22, 1997
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