Kree's IBS-safe Recipes
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Gingerbread
Muffins with Lemon Glaze
(Makes 18 muffins) At first I thought these were too gingery, but once they cool off you really do need the full 3 1/2 teaspoons of ginger! The spices are absolutely delicious. Ingredients:
MUFFINS 2 3/4 cups all-purpose flour 2 1/2 teaspoons baking soda 3 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/2 teaspoon salt 1/4 cup dairy-free margarine, at room temperature 1/4 cup unsweetened applesauce 10 Tablespoons sugar 4 egg whites or 1/2 cup Egg Beaters 3/4 cup mild-flavored light molasses 1 1/3 cups cold water LEMON GLAZE 1 3/4 cups powdered sugar 5 Tablespoons fresh lemon juice 1. For gingerbread muffins: Preheat oven to 350°F. 2. Spray 18 muffin cups with non-stick cooking spray or line with paper muffin cups. 3. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend; set aside. 4. Using electric mixer, beat margarine, applesauce, and sugar in large bowl to blend. 5. Add large egg whites and beat to blend. 6. Beat in light molasses. 7. Add half of dry ingredients, beating until blended. 8. Beat in remaining dry ingredients. 9. Gradually add 1 1/3 cups cold water and beat until incorporated. 10. Divide batter equally among 18 prepared muffin cups. 11. Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. 12. Transfer to rack and cool 10 minutes. 13. Remove muffins from pan and place on rack over sheet of foil. 14. For lemon glaze: Whisk powdered sugar and lemon juice in small bowl until smooth. Add more powdered sugar if necessary to make glaze a good consistency. 15. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each (I used slightly less). Adapted from a recipe by Bev at Recipezaar. |
