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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