Gingerbread Muffins with Lemon Glaze
#35982 - 01/08/04 02:42 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Gingerbread Muffins with Lemon Glaze
This makes 18 large muffins. At first I thought they were too gingery, but once they cool off you really do need the full 3 1/2 teaspoons of ginger!
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 unsalted (soy) margarine, 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 www.recipezaar.com
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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YUM
#35985 - 01/08/04 02:46 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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WOW, Kree! Where did you get this recipe? It sounds MARVELOUS! Have you made it before? I LOVE gingerbread -- I will SOOOOO have to make this! Thank you! 
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Re: YUM
#36072 - 01/08/04 05:57 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Yep, I made them a couple days ago and they're fabulous! I've been having one for breakfast every day. And thanks for reminding me that I forgot to give credit to my source. I got it on www.recipezaar.com, my favorite recipe site! That's where I get most of my recipes, although I have to modify a lot of them. Hey, they should pay me for my free advertising! 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Thanks for the recipe Kree, it looks great. I'm glad to see your smiling face back on the board; great picture!
Joan
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Thanks, Joan! It is nice to be able to put a face to a name, isn't it? 
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Hi Kree these sound really good! I love ginger!! Going to make these today or tomorrow. Take care Sue
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OMG, you did it again........another wonderful recipe..........How'd you know I love ginger ANYTHING? (except the tea rather gets to me)................These I'm making!!!!! And keep in mind I cook as little as I have to these days. I would however sub the margarine with my high oleic safflower oil, or maybe even the prune baby food to keep it non-fat.
Thanks again Kree.....................
Kandee
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Glad to be of service, Kandee! I love trying new breads and muffins. It's a good thing for my sake that they're perfectly safe on Heather's diet, or I'd be a wreck! 
What exactly is "high oleic" safflower oil?? I've never heard of that. You'll have to enlighten me!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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High oleic safflower oil is used for its high resistance to oxidation and heat degradation. It is equal to virgin olive oil in it's health benefits........without "that" taste....it's a monosaturated oil. I use it for everything I can where I need a little oil, even in a pressure sprayer to coat pots/pans. I've steered clear of canola unless I can find an expeller pressed organic one. There has been to many reports of contaminated canola......
Like you, if I couldn't eat baked goodies (AND SUGAR, AND COCOA)I'd be a psycholocial wreck. I love being an Atkins "regect"!!!!!
Now, off to find my muffin pans!!!!
Thanks again....
Kandee 
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I didn't realize there were problems with contaminated canola oil. I guess I'm not an educated consumer! Thanks for the info, I may have to look for this safflower oil!
Happy baking!
Kree
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Yes, and I really love the fact that you are wearing your new apron for the picture-very appropriate!
Joan
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What about the Super Canola oil? It is supposed to be good for high heat cooking, and the brand I got is organic.
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Canola go so popular, so quickly, that, in the effort to get a cheap, widely available product on the market, shortcuts, bad growing practices and bad processing methods started showing up.
I think my HO Safflower oil is by Hain, but there are other brands.
You got it just only slightly turned around Kree, I (was) a consumer educator, not educated consumer.........
It's tough staying on top of things (consumer issues) and it takes more time than I have available these days....besides, I'm supposed to be semi-retired.....and--- there are so many disputable issues out there that even the wise choices we think we are making are not always so.
Kandee
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I would like to, but I can't respond to that question. I just don't know. Organic is good, organic and expeller pressed (first pressing) is better, but I don't know what the difference in processing would be that would make it more resistant to high heat. Maybe someone else would know and would jump in here with the answer.....(Heather?)
Sorry, Kandee
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Ohh.. Kree! this are really delicious. I'm on my second one now. I should have sprayed the pans instead of using paper liners. I have to eat off the paper for the last bites. Terrific!! Sue
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Did you need the lemon glaze? I'm going to make them -- but I think I'm gonna leave off the glaze (unless you need it for the taste?).
BTW -- you don't need liners if you use the Silpat!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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The lemon glaze you could probably do without. I"m not much of a lemon person (I'm too sweet ) so I only did half the muffins with glaze. I was thinking may orange glaze would be good. The only thing when I was making these I thought the batter it too thin but it turned out OK. Sue
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Suzy, I'm so glad you liked the muffins! I agree, the first time I made them I was afraid the batter was too thin, but it always works out fine!
Bev, I'm sure they'd be fine without the glaze, although as a lemon-lover I can't imagine why you'd want to leave it off! It just makes them a little sweeter and gives them a little extra flavor.
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Why?
#36674 - 01/11/04 02:36 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Kree, the reason I asked is that I love gingerbread -- I mean I LOVE it! I don't want anything to distract from the gingerbread taste, and lemon can sometimes be a little overpowering.
When I was in the 6th grade (100 years ago), my school went on a field trip to Williamsburg, Virginia, where they do everything the old-fashion way. We went into a bakery where the ladies were baking gingerbread in an old brick oven. That was my first introduction to really, REALLY good gingerbread -- I've never had it like that since.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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I lived near Williamsburg VA, in Hampton, for 5 years in the early '80s and spent nearly every Sunday in Williamsburg.............always having the delightful experience of standing in line, watching the baking process and then getting to buy those fantastic cookies fresh out of the wood burning stove. I bought every cookbook connected with Williamsburg but NEVER, NEVER got the recipe for those cookies. I thought it must be a deep dark secret never to be divulged!!!!!
Strange things happen down the road of life. About a year and a half ago, I compiled and edited a cookbook for the members of our local museum. It was a huge undertaking I might add, as a lot of the recipes had to be tested, and ALL of them had to be rewritten. 250 member's egos had to be stroked in the process. In my quest to find really good recipes, one member who now lives in Indianapolis, and has traveled a lot, and loves to eat and cook told me a story about getting the recipe for THOSE COOKIES from the head baker there at Williamsburg……and would I like to have it as an addition. I first just about fell over from shock, then jumped for joy. YES, YES, YES, YES…………A MILLION TIMES YES I TOLD HIM…..so…..Folks…
Yes, it's in the cookbook!!!!
Instead of making anyone have to buy the cookbook for that recipe (although I could, as it is for sale on line) I will post it here IF there are enough requests. Keep in mind it's NOT IBS SAFE, so make and eat at your own risk!! And one more thing,…..(Bev, listen up and start combing yard sales) They're better cooked I a wood burning oven!!!! (Just kidding.)
Kandee
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And I thought I was a wise a--!
Yes, PUH-LEEZE, DAHLING, do share with us. If nothing else, I can suck in the flavor as they bake -- in a REGULAR oven, thank you very much!
Sheesh!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Could you plleeassee....give us the recipe! I too am a gingerbread lover! Sue
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Wow, Kandee, you and Bev are eerily alike, in both your wise-alecky comments and your past experiences!! I would love that gingerbread recipe myself! Please!
-Heather
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Heather
"Quod me Nutrit me Destruit"
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Excuse Me?
#36948 - 01/12/04 04:52 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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"Wise-alecky" comments? I resemble that remark.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Bev, you crack me up! I would venture to say that you reign as the "comeback queen". I wouldn't dare try to compete with you for that title!
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Heather
"Quod me Nutrit me Destruit"
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ROTFL
#36957 - 01/12/04 05:03 PM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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That is soooo funny................we just love to spar..guess it shows......we don't mean anything by it and have a general admiration and respect for each other----women our age can do that.....just have fun with life and not get anything (other than IBS) or anyone get us down. I must add that not taking ourselves or anything else for that matter to terribly serious is a perk of aging.
How long have you been in AZ. I'm practically a native. Went to elementary school there, HS, then ASU, then taught there (Phx) about a million years ago, also at the vo-tech center near ASU and adult consumer education. I still have many friends there I get together with once a year.
Kandee
Bev, when are we doing our own version of Calendar Girls????LOL
Anyway, ok, will post the recipe since it seems there's been enough interest but I have to remind all that it is NOT IBS safe!!!!
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Re: Excuse Me?
#36965 - 01/12/04 05:16 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Steather, thanks for the compliment -- I think. What is a "comeback queen"? 
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Re: ROTFL
#36975 - 01/12/04 05:50 PM
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steather
Reged: 01/29/03
Posts: 345
Loc: Phoenix, AZ
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Oh, believe me, I have a genuine appreciation of your guys' wit! I only wish I was as fast on my feet..or fingers
I am a native Arizonan (one of the few I might add...with all the snowbirds, we could easily be mistaken as Florida!). Been here all my life, grew up in a very small town up north, then went to ASU for college. So you majored in education at ASU? They have a really good program, from what I hear.
Go Sun Devils!
-Heather
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Heather
"Quod me Nutrit me Destruit"
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Re: ROTFL
#36985 - 01/12/04 06:03 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Quote:
Bev, when are we doing our own version of Calendar Girls????LOL
Woohoo! Go ladies!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Ok, we've bonded now.....since both ASU grads........I won't tell you how long ago, let's just say I remember climbing the dumb mt. behind the stadium with a lot of others and a HUGE ice chest of beer and a radio to watch/listen to the football games then nearly killing ourselves trying to get down safely. I can still feel the cactus in my A*.....How smart was that when we could get in almost free? I wonder if the students still spike oranges with vodka before a game to take with them???? Ha.....and they always said U of A was the party school!!
What were YOUR antics????
Don't know, but don't think the mt. is even there anymore?????
Well, don't know what you heard about the Ed. dept....but yes, it's good, but so good (????) that when I graduated there were no jobs in AZ period...(to many teacher grads out of ASU)....so my friends went to Australia since they were needed there and offered good pay. Wish I had gone.
Glad to hear you're a native....like I said, I'm practically one since lived there from 3 years of age.
I'm going to have to check out Chandler next time I'm there...I understand I wouldn't know it!!!
Don't even start me on the snowbird subject. If it weren't for them AZ would have pretty safe streets!!!
Nice to have you on-board (pun intended)....now I have and ally!!!
Don't worry about being fast on the repartee......it will come, and was built into your ASU diploma, but only to be activated when you're sometime past the age of 50!!!
Kandee
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By special request this is the famous Williamsburg Gingerbread cookie recipe. It is a historical piece of Americana!!!!!
It is NOT, I repeat NOT IBS safe. (Mags, I wouldn't add this to the recipes.) Enjoy. Kandee
WILLIAMSBURG GINGERBREAD COOKIES
1 cup SUGAR
1 tsp. GINGER
1 tsp. NUTMEG
1 tsp. CINNAMON
½ tsp. SALT
1 ½ tsp. BAKING SODA
1 cup BUTTER or MARGARINE, melted
½ cup EVAPORATED MILK
1 cup un-sulfured MOLASSES
¾ tsp. VANILLA EXTRACT
¾ tsp. LEMON EXTRACT
4 cups FLOUR, stone-ground or unbleached, un-sifted
Combine the sugar, nutmeg, cinnamon, salt and baking soda. Mix well. Add the melted margarine, evaporated milk and molasses. Add the extracts. Mix well. Add the flour 1 cup at a time, stirring constantly. The dough should be stiff enough to handle without sticking to fingers. Knead the dough for a smoother texture. Add up to ½ cup additional flour if necessary to prevent sticking. Add another ½ cup a little at a time if still sticking. When the dough is smooth, roll it out ¼ inch thick on a floured surface and cut in to cookies. Bake on lightly floured or greased cookie sheets in a preheated 375° oven for 10 to 12 minutes. The cookies are done if they spring back when touched. Cool and enjoy. To keep them soft, place the cooled cookies in a sealed container.
This recipe was obtained in 1970 from the Williamsburg baker by John Jackson of Indianapolis, Indiana.
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Thank You
#37057 - 01/13/04 12:40 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Thanks, Kandee! This is a very special recipe for me.
These will make a marvelous gift for the office -- I can't wait to make them. (And don't worry -- my hubby will keep me from eating them!)
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Re: Thank You
#37092 - 01/13/04 08:09 AM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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You're very welcome Bev. It's so nice to be able to share it with someone who also holds it dear to their heart.
Now see, if you hadn't spoken up and told your story this would have stayed hidden from you and others for ever!!!!
I intend to make some soon myself...........but give away most..........darn!!! 
Don't forget to tell the folks in the office just how special they are and why!!!
KK
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Couldn't you try this recipe with evaporated soymilk and soy margarine? It actually has only 25% as much fat as there is flour, so that's not too bad, is it?? Just wishful thinking, those sound soooo scrumptious!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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GO FOR IT Kree...............who knows it might be ok...........(You are ALWAYS trying to make a recipe IBS safe, aren't you?...........
You lost me on the: Quote:
It actually has only 25% as much fat as there is flour
Want to elaborate?
About making a knock off: The founding fathers may turn over in their graves and you may be haunted by ghost like images that strangly resemble Paul Revere  for the rest of your life!!!!
KK
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Kree.... this looks so yummy!! Can't wait to have a free weekend to make some of your goodies!
steather....I like your new picture
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YUMMY
#37927 - 01/16/04 09:19 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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These are EXCELLENT ! I omitted the lemon glaze; they SOOO don't need it. And it's not too much ginger either.
This recipe is a keeper.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Yum! this looks good and I want to eat it right now.
Thanks!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Kandee, hasn't Heather said that most foods are safe if less than 25% of the total calories are from fat? So maybe I'm wrong here, but I usually look at baked goods and if the ratio between the flour and oil is 4:1 or less I consider them safe. For instance, if they contain 4 cups of flour and 1 cup oil I think that's okay, but if there's any more oil I'd replace it with applesauce or something. Does that make any sense??
Thanks for the warning about the founding fathers, but those cookies look like they're worth the risk. If I see a strange ghostly figure hovering in my kitchen I'll know who it is!!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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But WAIT!
#37939 - 01/16/04 09:47 AM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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Sherr, don't do it! Instead, try Kree's recipe, above. I just made them this morning and ate TWO of them! Can you believe it?!? Oink oink.
They're VERY good (but leave off the lemon).
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Re: But WAIT!
#37952 - 01/16/04 10:38 AM
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sherr1
Reged: 10/07/03
Posts: 586
Loc: Southern, Calif
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I'm kidding!!!I can't wait try Kree's recipe I love Lemon and it has no effect on me..I drink minute maid lemonade at least once every other day..Of course after I eaten a well balanced diet and my tummy is full.
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Kree and others, You ready to meat the challenge???
Test Question : Given the following facts, determine what PERCENT of the TOTAL CALORIES COMES FROM FAT. Does this fall in the IBS safe range? If it doesn't, how would you alter it to make it fall within the safe range by conscientiously trying to maintain the same quality of TASTE and TEXTURE? And finally, in YOUR revised recipe, what percent of total calories comes from fat?
1 cup SUGAR (cane, 1 cup: 774 calories/ 0 grams fat)
1 tsp. GINGER (N/A)
1 tsp. NUTMEG (N/A)
1 tsp. CINNAMON (N/A)
½ tsp. SALT (N/A)
1 ½ tsp. BAKING SODA (N/A)
1 cup BUTTER or MARGARINE, melted (butter, 1 cup: 1628 calories/ 184 grams fat)
½ cup EVAPORATED MILK (Carnation brand, 1 cup: 170 calories/ 10 grams fat)
1 cup un-sulfured MOLASSES ( 1 cup: 771 calories, 0 grams fat)
¾ tsp. VANILLA EXTRACT (N/A)
¾ tsp. LEMON EXTRACT (N/A)
4 cups FLOUR, stone-ground or unbleached, un-sifted (Gold Medal, all purpose, 1 cup: 400 calories/ 1 gram fat)
Kandee
(Just an old school teacher )
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Lol, Kandee, I had the same idea when Kree posted the note about whether this was IBS safe or not, BUT I was too lazy to look up all the calories associated with everything. THanks for doing the leg work
Ok, so approximately 36% of the calories are from fat...according to my quick calculations. So, since this is over 25%, this would not be an IBS safe recipe... Plus, the recipe has evaporated milk, which is not IBS safe. But you could try subbing soy milk (Tess recommendeds Vitasoy Creamy soy milk for evaporated milk substitutions) or 1 cup soy/rice milk beverage with 1/3 cup powdered soy/rice beverage mix. Now, someone would have to go back, and check the amount of calories and fat grams associated with that substitution (if we're being technical here.. . ) And then, to reduce the fat content even more, I'm sure we'd have to substitute for the butter, and I actually have no idea what the original texture of these cookies were...but cookies in general go rubbery and gross with more than half of the fat replaced. So I would recommend replacing maybe half of the butter with something like applesauce or prunes or what have you. But I have no clue how this would change the texture. And of course, nothing tastes as good as butter, lol. But, if we've never had the original, I suppose the rest of us wouldnt notice a thing! Now, someone only has to experiment....
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Heather
"Quod me Nutrit me Destruit"
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It's nice to meet another ASU alumni! And a native no less...lol, most people who go to ASU are out-of-staters (alot from Michigan and Wisconsin!) trying to soak up the sunshine.
Hehe, yes, many of the same antics still go on today, and A mountain still exists....except now, you have to submit a petition to change the color of the "A" otherwise you get fined....but that still doesn't stop UofA from trying to do that very thing every year! So the couple nights before the big UofA vs ASU game, several ASUers stand post guarding the A all night long... gotta love the rivalry. Also, I've had to run up and down A mountain for a couple of phy ed classes....and that wasnt a picnic as you can imagine!
Well, the education dept has had a reputation forever,I'm sure...I've just heard that they have one of the leading graduate schools in education, and alot of people go there for that. In fact, before ASU was ASU, it was Arizona State Teaching College, which has to tell ya something. It's too bad you didn't get the teaching job you wanted, but I'm sure everything turned out for the best in the end. I can relate with you now, though...with the economy as it has been, its pretty darn near impossible to find jobs in AZ at all in most majors...I don't mind leaving the state, but it's tough on alot of my friends who don't want to uproot their families.
And Chandler has really taken off in the past couple of years, with tons of new restaurants and a mall. It's been dubbed the "younger Scottsdale". AND we have the best ice cream substitute in the whole United States....lol, theres a place called Angel Sweet which serves like 30 flavors of gelato, and many are dairy free (my fav is banana, but I'm a banana nut...except for those fake banana flavors, like Laffy Taffy, eeewwww).....the owner knows us by name! I've tried a few others, and this is the closest to the gelato I had in Italy...he rotates the flavors, and makes it fresh daily...and its so much more creamier than ice cream and less fattening, I'm surprised it hasnt taken the country by storm. He's gonna start expanding, and who knows...I may be able to say, I knew Angel Sweet when....
Oh how I go off on tangents! I should probably move this to the living room...
-Heather
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Heather
"Quod me Nutrit me Destruit"
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Go steather!
#38464 - 01/17/04 07:36 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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I hadn't gotten a chance to do the math yet, but I see you beat me to it! So it is way over 25%?? Yikes, I guess that means my quick guesstimates aren't accurate. Thanks professor Kandee for pointing that out to me! I'll have to be more careful in the future! Does this mean I don't get an A?? Lol.
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Kristen,
No darlin', you don't get an A but you do get an "E" for Effort!!!! LOL
Luv ya anyway, (you have to know that) but I had a hunch your 1/4 theory just wouldn't work, so I crunched the numbers. See how deceiving some things can be? Actually I was surprised it wasn't a higher percent than 36. Nonetheless, that's too high for us, as the original recipe stands.
I'm making your crème of chicky soup tomorrow and maybe the gingerbread muffins….that is if I don't make myself sick tonight and bring on an attack from wallowing in a gluten free/ IBS safe zucchini bread a friend brought me today. I've had 4 slices already!!!!
Ms. Prof Piggy
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Did you get that recipe yet???!!!
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Wow Heather, Alumni Bud, Good call!!!
You really DID take the bait!!! You were right on the money, 36% it was! Congratulations!!!! Can't believe you went ahead and recommended alternative ingredients, but then, you ARE conscientious. (That little time bomb has a few years yet to go off that makes you an "Old ASU Crone Rebel".)
The evaporated milk sub was a good, no great, call. You're right about the butter (just ain't nothing like it) but to make it dairy free (and in some circles, believe it or not, they don't consider butter dairy) you'd have to use a soy or rice butter alternative for part of it and possibly an applesauce or prune base substance for the rest, as you suggested. I've never tried the butter subs so I don't know how they react in cookie recipes. I have a problem with that since the original calls for handling the dough so much that I would think anything other than THAT amount of butter wouldn't work. I don't know, maybe oil would suffice. Here is another thing no one seemed to noticed. I do believe, in the "days of old" that instead of evaporated milk, which they just didn't have, they used real cream, straight out of the cow. That too would boost the fat levels but in those days fat was not an issue.
I'm getting wrapped around the axle here, so will get off the stage.
Thanks again for tackling that quiz I put forth. See, it really wasn't that hard after all, was it??…………
For that you have an "A+".
Kandee
(PS---I just picked up your reply about what's going on with ASU and your area…thanks heaps…………..that does it, next time I'm in Phx, and on a trip to AZ Mills with friends, I'm going farther to Angel Sweet! Just HAVE to try that place!!!)
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Hi Joan, Yes I have it. She gave it to me with the bread, but I don't have it typed up yet. Want me to e-mail it to you when I do?
Kandee
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That would be great My email is jmtw60@mchsi.com. Thank you so much Kandee!
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A Safe Place
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maybe a non hydranated margarine like smart beat?
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Quote:
maybe a non hydranated margarine like smart beat?
I'm not sure what that is, but I'm pretty sure this would work with canola oil too!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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I was thinkng about canoil oil, but couldn'tremember if it was already in the recipe. Thanks Kree!!
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ok so have we decided this recipe has too much fat? Just wondering. I wanted to make them. What kind of soy marg. are you guys using? Any brand or is there a really great brand I should look for?
Thanks!
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Kristen, Your muffins work out to be 133 calories per muffin (assuming you make the recipe into 18 of them)
18% of those calories are FAT calories.............way within the safe range...
This was figuring it without the lemon glaze.
Kandee
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Kree - am new to this website. Where do I find your gingerbread-lemon muffin recipe? Thank you!
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Look down below, Scamp. See the first entry for Gingerbread Muffins at the top of the list? It's at the top of this thread, with the heading to the far left of the outline. See it up there?
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Hi Kree I am getting ready to go to FL to visit my daughter for 2 weeks.To help me stay safe I am taking lots of recipes w/me.I'd love to try your muffins.I am having trouble losing weight and was wondering if you or anyone can figure out what are the calorie and fat grams per muffin. Thanks,Suzy
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Calories
#41279 - 01/27/04 01:14 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Quote:
Hi Kree I am getting ready to go to FL to visit my daughter for 2 weeks.To help me stay safe I am taking lots of recipes w/me.I'd love to try your muffins.I am having trouble losing weight and was wondering if you or anyone can figure out what are the calorie and fat grams per muffin. Thanks,Suzy
Hi Suzy! Kandee just figured out that if you make 18 muffins they turn out to be 133 calories per muffin and only 18% fat. Sorry, I don't know how many grams that is!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Oh Kristen...
#41332 - 01/27/04 04:45 PM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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as you know Mags wanted to know how to figure out all the specs. I said I'd walk her thru it slowly. You want me to do the same for you? It's not rocket science, I promise. I can do it right here on line so everyone can see if you'd like, or in an email if you prefer. Just post (or send me a recipe), ANY recipe and we can take it from there.
Your choice....
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These muffins are great!! This freezing cold weather has made me want to hibernate and EAT, so its great to have a new low fat comfort food for my moments of reckless apetite abandon! I did substitute canola oil for the butter and think I could have baked them for five minutes less. (I also only had dark molasses and only a bit under half a cup of that so that might have made a difference too), but loved them! I put the icing on half and think its a great touch! I love lemon anything! Thanks for the recipe.
Andie
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Okay Kandee, you're on! I'll post a test recipe in a new thread... some muffins I made tonight that I think are safe but it'll be nice to know for sure! I hope they are... they're soooo yummy.
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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It won't let me edit my original post because the time limit has expired, so I'm adding this here. I just wanted to let everyone know that Kandee made these in a 9x12-inch pan instead of muffin cups and she said it worked out great! She said you might need an additional 5 minutes or so of cook time. So if anyone is too lazy to use muffin tins you can just pour this into a dish! Thanks for the info Kandee!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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You're so very welcome Kristen……
Some notes here for anyone that is interested:
1.) I used a greased: 13x9 x 2-inch – (14 to 15 cups) metal baking pan. I wouldn't recommend anything smaller.
2.) Increase the baking time 5-10 minutes. Gingerbread is done when a toothpick inserted into the middle comes out clean.
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For a GLUTEN FREE version: Use your favorite gluten free flour mix. (I keep a big jar of my own mix which is 2 cups rice flour, 2/3 cup potato starch flour and 1/3 cup tapioca flour, in the refrigerator for all my baking needs.) I swear, you CANNOT tell the difference between using wheat OR GF flours in this recipe because of all the spices.
Add 1 teaspoon Xanthan gum to this recipe.
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My own changes just because I'm so lazy:
I like to buy natural applesauce in the ½ cup serving size multi-packs. For this recipe, instead of ¼ cup I used the entire ½ cup applesauce and used 1 cup water only, not the 1 and 1/3 cup as called for. I also reduced the ginger to 3 teaspoons. I've used both light and dark molasses in this recipe and can't see much of a difference. Both are fine.
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I'm so addicted to this gingerbread I've resorted to making up zip plastic packages of the mixed dry ingredients and storing them in the refrigerator, so all I have to do is add the wet ingredients when I want to quickly whip up another pan of gingerbread. The only problem with making it up in a cake form and not muffins is PORTION CONTROL!!!
At least, with all that with all that ginger I'll stay nausea free!!!
Now, Kristen……………let's you and I talk about your "aiding and abetting" the addict.  When I add a new picture and it closely resembles Miss Piggy, it's all your fault!!!!
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Miss Piggy!
#45297 - 02/17/04 06:29 AM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Quote:
I'm so addicted to this gingerbread I've resorted to making up zip plastic packages of the mixed dry ingredients and storing them in the refrigerator, so all I have to do is add the wet ingredients when I want to quickly whip up another pan of gingerbread. The only problem with making it up in a cake form and not muffins is PORTION CONTROL!!!
At least, with all that with all that ginger I'll stay nausea free!!!
Now, Kristen……………let's you and I talk about your "aiding and abetting" the addict. When I add a new picture and it closely resembles Miss Piggy, it's all your fault!!!!
Look on the bright side, Kandee... Miss Piggy is a celebrity! Maybe you'll get people asking for your autograph.
Seriously, though, there are a lot worse things you could be snacking on, right?? (Just trying to clear my conscience here, lol)
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Is there anything to sub for the molasses? I want to make them but don't have it in the house!! thanks!
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Quote:
Is there anything to sub for the molasses? I want to make them but don't have it in the house!! thanks!
I know you probably don't still need this info (unless you haven't made it to the store yet ), but if you ever need to look up subs, check out www.foodsubs.com. It is a great cooking reference site. I use it all the time. Here's what they have for molasses:
molasses = treacle Pronunciation: muh-LASS-sis Equivalents: One cup = 8 ounces Notes: Sugar is made by extracting juice from sugar cane or sugar beets, boiling them, and then extracting the sugar crystals. Molasses is the thick, syrupy residue that's left behind in the vats. It has a sweet, distinctive flavor, and it's a traditional ingredient in such things as gingerbread, baked beans, rye bread, and shoofly pie. There are several different varieties. Light molasses = sweet molasses = mild molasses = Barbados molasses is taken from the first boiling. It's the sweetest and mildest, and is often used as a pancake syrup or a sweetener for beverages. Dark molasses = full molasses = full-flavored molasses is left behind after the juices are boiled a second time. It's less sweet but more flavorful than light molasses, and it's a good choice if a recipe simply calls for molasses. Blackstrap molasses comes from the third and final boiling. It's too strong and bitter for most recipes, and it's mostly consumed for its alleged nutritional benefits. Most of the molasses sold in supermarkets is unsulfured. Sulfured molasses has sulfur dioxide added as a preservative, and isn't as mild and sweet as unsulfured molasses. Food grade molasses is almost always made from sugar cane. Sugar beet molasses is very bitter and is mostly used as cattle feed or as a medium for growing yeast. When measuring molasses, grease the cup and utensils to keep molasses from sticking. If your molasses crystallizes while being stored, heat it gently to dissolve the crystals. After opening, you can store molasses in your cupboard. Substitutes: dark corn syrup OR maple syrup (works well in gingerbread cookies) OR honey OR barley malt syrup (weaker flavor; use 1/3 less) OR brown sugar (Substitute 1.5 cups brown sugar for every 1 cup molasses)
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Molasses
#46789 - 02/26/04 04:28 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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Oh wow... I had no clue you could sub that many things for molasses! Good to know.
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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That's fine!
#47341 - 03/01/04 02:06 PM
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Kree
Reged: 10/08/03
Posts: 3748
Loc: Northern NY
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I think that would be fine, Steph. I use whatever's in my cupboard, and it doesn't specifically say it's mild so I bet it's not!
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Thanks Kree!
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Ok so after making Kree's oatmeal cookies I just had to try this one! They are in the oven right now!!! I can't wait! YUMMY!!! I love baking! Thats the one good thing about IBS is I found this board and tons of yummy recipes!!!
I'll let ya all know how they turn out!!!
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Hey, Steph . . .
#48054 - 03/04/04 05:34 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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. . . where you from, girl? It's not "ya all," it's "YAWL!"
BTW . . . about these goodies in the oven, betcha can't eat just one!
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Utah...sorry I didn't say it right!!! As for the muffins they are good. I did put the lemon glaze! I know you like them best with out!!!! I'll be having more for breakfast and snacks! I think I'll be making lemon bread tomorrow too!
See YAWL later!!
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Edited by StephS (03/04/04 06:21 PM)
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Yawl versus . . .
#48117 - 03/04/04 09:59 PM
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Bevvy
Reged: 11/04/03
Posts: 5918
Loc: Northwest Washington State
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. . . "you guys." That's right. When I lived back east, it was "yawl." When I moved to the west coast, it was "you guys."
I can't get it right either.
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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I made these, and they are very good! Did you store these in a container? I did and the glaze went weird...like gooey, sticky. Hard to describe! Do you think maybe I didn't give them enough time to cool or set? There still yummy, but kind of messy!
Thanks
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I stored them in a Tupperware container, and mine got all gooey and sticky too. I think that would happen no matter where you stored them, because after a day or two the glaze kind of sinks in... but they still taste just as good! I usually wrap these in foil individually and freeze them, too... then I can just grab one out of the freezer when I need a quick breakfast or snack.
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Thanks Kree! I just love you! Your recipes are to die for!
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I store mine in MY MOUTH!
Of course, you realize I don't have a problem here -- no glaze, remember?
(Sorry, Steph -- You left yourself wide open! I just couldn't resist!)
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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Oh BEV what are we going to do with you?? Your just missing out on the glaze!! Yeah I tried to fit them in my mouth...I guess its not big enough!!! LOL My kids are doing a good job stuffing them in their mouths!!! OK Off to play what it is!!! In the living room!
Chow!!!
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www.facebook.com/shell.marr
www.myspace.com/shellmarr
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Kandee
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oohh this are so YUMMY!! thanks for the reminder!! sue
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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