Gingerbread Muffins

READY IN: 40mins
Recipe by JennyMidget

Delicious low-sodium gingerbread muffins (although a bit complex). My recipe features low-salt baking powder, but you can make a regular-sodium version with plain baking powder.

Top Review by DailyInspiration

Nicely flavored muffins. Although different than most gingerbread I have tried, this one has a much denser batter and less sweetness -- less sweetener in my house is a good thing. The only changes I made was to use golden raisins vs. sultanas and I added a tiny bit of water to the batter initially as it was really thick and paste-like. The egg whites did moisten the batter up a bit though. Made for PRMR, March 2014.

Ingredients Nutrition


  1. Preheat oven to 200°C (equal to 392°F). Grease a 12-muffin pan.
  2. Mix the coffee and hot water, add in the cold water.
  3. Sift and combine flour, baking powder, sugar, ginger, cinnamon and cloves in a bowl. Set aside.
  4. Mox egg yolk, vinegar, oil and coffee in a second bowl.
  5. Combine the first and second bowls, mix together to form a batter.
  6. Add sultanas to the mix.
  7. Add cream of tartar to egg whites in a third bowl, beat until stiff.
  8. Fold egg whites into batter.
  9. Fill muffin tins 2/3 of the way full.
  10. Bake for 25 minutes.

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