Nutrition per serving may change if servings are adjusted.
2⅓ cups cake flour or 2 cups all-purpose flour (see Tips)
⅔ cup unsweetened cocoa powder
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon salt
1¼ cups buttermilk or sour fat-free milk (see Tips)
1 cup granulated sugar or sugar substitute blend equivalent to 1 cup sugar (see Tips)
½ cup canola oil or cooking oil
½ cup refrigerated or frozen egg product, thawed, or 2 eggs
1 tablespoon finely chopped crystallized ginger
1 teaspoon vanilla
1 teaspoon powdered sugar
Fresh raspberries (optional)
Fresh mint leaves (optional)
Preheat oven to 350°F. Line eighteen 2½-inch muffin cups with paper bake cups or coat with nonstick cooking spray; set aside. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, ground ginger and salt; set aside.
In a medium bowl, whisk together buttermilk, granulated sugar, oil, eggs, crystallized ginger and vanilla. Add buttermilk mixture to flour mixture. Beat with a wire whisk just until combined.
Fill muffin cups ⅔ full with batter. Bake 12 to 15 minutes or until a toothpick inserted in centers comes out clean. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Sprinkle with powdered sugar before serving. If desired, garnish with raspberries and mint leaves.
Tips: You can substitute whole wheat pastry flour or white whole wheat flour for up to half of the total cake flour or all-purpose flour used.
To make 1¼ cups sour fat-free milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to measure 1¼ cups total liquid; stir. Let stand for 5 minutes before using.
If using sugar substitute, choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1 cup sugar. Nutrition per Serving with Substitute: same as below, except 171 calories, 22 g carbohydrate. Exchanges: ½ other carb.