Gingerbread Crumb Muffins
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
12 muffins
ingredients
- 1 1⁄4 cups unbleached white flour
- 2⁄3 cup sugar
- 1⁄2 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon ground cloves
- 3 tablespoons crystallized ginger, finely chopped
- 1⁄4 cup chilled butter or 1/4 cup nonhydrogenated soy margarine, cut into small pieces
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 tablespoons egg substitute, powder
- 3⁄4 cup low-fat sour cream
- 2 tablespoons unsulphured molasses
- water, in a spray bottle
directions
- 1. Preheat the oven to 350°F Combine the first set of ingredients in a medium bowl. Cut in the butter or margarine with a pastry blender until it resembles coarse meal. Set aside 1/2 cup of this mixture for the crumb topping.
- 2. Add the baking powder, baking soda, and egg replacer to the remaining flour mixture and mix lightly. Add the sour cream and molasses and whisk until well blended. Spoon into a lined or oiled standard 12-cup muffin tray, filling each cup no more than 3/4 full.
- 3. Spray a few squirts of water onto the reserved topping mixture and stir with a fork. Mix and repeat until the flour forms a nice crumble. Sprinkle a teaspoon of crumble over each muffin. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Makes 1 dozen muffins.
- *BiPRO is an egg substitute powder made from whey that can sometimes be found in large health food stores. Use egg replacer powder if unavailable.
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