Preheat oven to 350 degrees F. Line eighteen 2 1/2-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.Advertisement
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 2/3 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 1 1/4 cups sour fat-free milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to measure 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.
If using sugar substitute, choose Splenda(R) 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: 1/2 other carb.
1 fat, 1 other carb, 1 starch