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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Delicious low-sodium gingerbread muffins (although a bit complex). My recipe features low-salt baking powder, but you can make a regular-sodium version with plain baking powder. Ingredients:
1/4 cup sugar |
2 teaspoons instant coffee |
1/4 cup hot water |
1/4 cup cold water |
1 egg yolk |
2 egg whites |
1/4 cup oil |
1/2 cup sultana |
1/8 teaspoon cream of tartar |
1 1/2 cups whole wheat pastry flour |
4 teaspoons sodium-free baking powder |
2 teaspoons ground ginger |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/4 teaspoon apple cider vinegar |
Directions:
1. Preheat oven to 200°C (equal to 392°F). Grease a 12-muffin pan.
2. Mix the coffee and hot water, add in the cold water.
3. Sift and combine flour, baking powder, sugar, ginger, cinnamon and cloves in a bowl. Set aside.
4. Mox egg yolk, vinegar, oil and coffee in a second bowl.
5. Combine the first and second bowls, mix together to form a batter.
6. Add sultanas to the mix.
7. Add cream of tartar to egg whites in a third bowl, beat until stiff.
8. Fold egg whites into batter.
9. Fill muffin tins 2/3 of the way full.
10. Bake for 25 minutes.
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