Low-fat GIngerbread Muffins

I was originally looking for low-fat pumpkin muffins (I love just about everythng made with pumpkin), but I came across this recipe. Doesn't it look like a great fall treat? And it's lowfat, so how can you go wrong?

Not only are these gingerbread muffins delicious and low in fat, but they also contain 18.2 g of carbs, and 1.7 g of dietary fiber... and no cholesterol. And if you're watching your sodium intake, these muffins each contain only 70 mg.

Ingredients:
1 1/4 cups of whole-grain flour
1/4 cup nonfat dry milk
2 tsps crushed ginger
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup of skim milk (1% fat)
6 Tbsp apple sauce
1/4 cup molasses
3 Tbsps maple syrup
1 Tbsp canola oil
1 egg


This is what you do:

• For starters, pre-heat your oven to 350 F.
• Then get a muffin baking tray with 12 cups. Spray the inside of the cup-holes with canola oil.
• Sift the flour, dry milk, cinnamon, baking powder, baking soda, nutmeg and cloves into a large bowl.
• Next, mix the milk, crushed ginger, apple sauce, maple syrup, molasses, oil and egg into a small bowl.
• Now combine the milk mix with the flour mix well (till all dry ingredients go moistened, but not over-mixing).
• Spoon the batter into the muffin cup-holes in the baking tray, and bake for about 25 minutes.
• Remove your low fat gingerbread muffins and let them cool down.

Nutritional Info
Serves 12
Fat: 1.3 g
Cal: 93
WW: 1.5 Points (for our Weight Watcher fans)

Source: I found this low fat gingerbread muffins recipe in Low Fat Living

 

Let me know if you try this recipe. I may test it out this weekend...