Gingerbread Muffins

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.

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1⁄4 cup sugar
• 2  teaspoons instant coffee
• 1⁄4 cup hot water
• 1⁄4 cup cold water
• 1  egg yolk
• 2  egg whites
• 1⁄4 cup  oil
• 1⁄2 cup sultana
• 1⁄8 teaspoon cream of tartar
• 1 1⁄2 cups whole wheat pastry flour
• 4  teaspoons  sodium-free baking powder
• 2  teaspoons ground ginger
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄4 teaspoon apple cider vinegar

Directions

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.