| 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 louiseh@juno.com on Mar 22, 1997
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