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Gingerbread Coffeecake Muffins

May/June 1997

Your rating: None Average: 3.6 (32 votes)

Spicy gingerbread muffins are topped with streusel in these irresistible muffins.



READER'S COMMENT:
"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...
Gingerbread Coffeecake Muffins Recipe

Makes: 1 dozen muffins

Active Time:

Total Time:

Ingredients

Streusel

  • 1/4 cup all-purpose flour
  • 3 tablespoons dark brown sugar
  • 1 tablespoon minced crystallized ginger
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon canola oil

Muffin Batter

  • 1 large egg
  • 1 large egg white
  • 1/2 cup packed dark brown sugar
  • 3/4 cup fruit puree fat replacement, or prune pie filling (Lekvar)
  • 3/4 cup dark molasses, (not blackstrap)
  • 1/2 cup nonfat plain yogurt
  • 1/4 cup canola oil
  • 3 tablespoons minced crystallized ginger
  • 2 1/4 cups all-purpose flour
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Preparation

  1. Preheat oven to 375°F. Coat 12 muffin cups with cooking spray.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Per serving: 302 calories; 7 g fat (1 g sat, 4 g mono); 18 mg cholesterol; 59 g carbohydrates; 4 g protein; 1 g fiber; 254 mg sodium; 487 mg potassium.

Nutrition Bonus: Iron (26% daily value), Folate (20% dv), Selenium (16% dv), Calcium (15% dv).

Carbohydrate Servings: 4

Exchanges: 4 other carbohydrate, 1 fat



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Recipe Categories

Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Breakfast
Brunch
Snack
Season
Fall
Winter
Holiday
Christmas
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
1 hour or less
Publication
May/June 1997

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