- 1 C boiling water
- 2 tsp baking soda
- 1 1/4 C whole wheat flour
- 1 1/4 C all purpose flour
- 2 tsp ginger
- 1 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 canola oil
- 1/4 C light cream cheese
- 1/2 C brown sugar, firmly packed
- 1 egg
- 1/4 C molasses
- Powdered sugar
Place the baking soda in a bowl.
Add the boiling water and stir until the
baking soda is just dissolved.
Sift together the flours, ginger, cinnamon,
cloves, nutmeg, salt and baking powder in a
large bowl.
In a separate bowl place the canola, cream
cheese and brown sugar.
Beat with an electric mixer on medium speed
until well combined.
Place the mixer speed on low and slowly add
the molasses while beating.
Add the baking soda paste and the flour
mixture.
Beat on low until just combined.
Add the egg substitute and beat until all
the ingredients are moistened through.
Preheat the oven to 350 degrees.
Prepare a muffin tin by spraying lightly
with a non stick cooking spray.
Fill the muffin cups 2/3 full of the batter.
Bake 20 minutes or until the top of the
muffins spring back when lightly touched.
Remove from the oven and sprinkle the tops
of the hot muffins with powdered sugar.
Topping muffins with powdered sugar,
cinnamon sugar, colored sugars or even
regular sugar can give the muffins a sweet
taste that appeal to children of all ages.
Here are some tips on
how to freeze these muffins. It's a
great way to make them ahead of time and
then just reheat and server.
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