Ingredients:
- 2 cups finely ground ginger snaps (30 cookies , grind about 10 at a time in a food processor or blender)
Directions:
- Adjust oven rack to top third position, and preheat oven to 400°F.
- Coat a 30-cup mini-muffin pan with non-stick spray.
- In a large bowl, thoroughly mix the dry ingredients.
- In a medium bowl, whisk together the wet ingredients until well blended.
- Pour liquid mixture over dry mixture and fold in just until combined (do NOT overmix).
- Divide batter evenly into prepared muffin cups.
- Bake until tester comes out clean (12 minutes).
- Turn out onto wire rack to cool and serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 675.99 Kcal (2830 kJ) | ||
| Calories from fat | 303.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.71g | 52% | |
|---|---|---|---|
| Cholesterol | 124.12mg | 41% | |
| Sodium | 659.45mg | 27% | |
| Potassium | 464.75mg | 10% | |
| Total Carbs | 90.3g | 30% | |
| Sugars | 48.85g | 195% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 8.25g | 17% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 4% | |
| Calcium | 217.5mg | 22% | |
| Amount Per 100 g | |||
| Calories | 350.95 Kcal (1469 kJ) | ||
| Calories from fat | 157.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.5g | 52% | |
|---|---|---|---|
| Cholesterol | 64.44mg | 41% | |
| Sodium | 342.37mg | 27% | |
| Potassium | 241.28mg | 10% | |
| Total Carbs | 46.88g | 30% | |
| Sugars | 25.36g | 195% | |
| Dietary Fiber | 2.09g | 16% | |
| Protein | 4.29g | 17% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 4% | |
| Calcium | 112.9mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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