Spicy gingerbread muffins are topped with streusel in these irresistible muffins. Source: EatingWell Magazine, May/June 1997

EatingWell Test Kitchen
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Ingredients

Streusel

Muffin Batter

Directions

  • Preheat oven to 375 degrees F. Coat 12 muffin cups with cooking spray.

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  • To make streusel: Blend 1/4 cup flour, 3 tablespoons brown sugar, 1 tablespoon crystallized ginger and 1/2 teaspoon cinnamon together in a small bowl. Sprinkle with 1 tablespoon oil and blend until crumbly.

  • To make muffin batter: Whisk egg, egg white and 1/2 cup brown sugar in a medium bowl until smooth. Add fruit puree fat replacement (or Lekvar), molasses, yogurt, 1/4 cup oil and 3 tablespoons crystallized ginger; whisk until blended. Whisk 2 1/4 cups flour, ground ginger, 2 teaspoons cinnamon, cloves, pepper, baking powder, baking soda and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined.

  • Spoon batter into prepared muffin cups and sprinkle with the streusel. Bake until tops spring back when touched lightly, 20 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool.

Tips

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition Facts

302 calories; 6.6 g total fat; 16 mg cholesterol; 255 mg sodium. 58.4 g carbohydrates; 4.3 g protein; Full Nutrition

Reviews (6)

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6 Ratings
  • 5 star values: 1
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
These muffins are so delicious - we made them twice in one week. My husband took the first batch to work where they were devoured quickly and he was showered with praise. We made them into mini muffins for Christmas brunch and they were a hit there as well. Other than changing them into mini muffins we made them exactly as the recipe directs. The topping was a challenge as the candied ginger is very sticky and time consuming to cut but it was worth the effort as the topping makes them. Read More
Rating: 4 stars
10/29/2011
sorry the muffins sound disgusting. Read More
Rating: 4 stars
10/29/2011
How can Eating Well make such a complicated recipe (trying to cut down on sugar and fat) and then use AP flour?! Whole wheat flour is so much healthier and works great in muffins esp the "White" whole wheat. Read More
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Rating: 4 stars
10/29/2011
For truly healthy eating there are far too many calories carbs and sodium. However on the plus side is the flavor the ginger and the amount of potassium in the muffins. The people who will enjoy this tasty recipe are those who watch their diets exercise and can have a 'treat' such as these muffins on an occasion. On the whole I would serve these to family and friends and let them make their own choices. Read More
Rating: 4 stars
10/29/2011
What is this "fruit puree fat replacement" or Lekvar? Never heard of it don't have a clue where to buy it. Would applesauce work? Read More
Rating: 4 stars
10/29/2011
Lekvar is a kosher product. It is prune puree and works great with spicy flavors like ginger. You might find it in the kosher section of your grocery store. Applesauce would probably work just as well to provide moisture but would lack the depth of flavor found in dried plums. And I disagree with the last writer: these sound yummy to me! Read More
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