- 1/2 cup honey
- 1/2 cup whipped butter (or trans-fat free soft-tub spread)
- 2 egg whites
- 1 cup fat-free plain yogurt
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 cups teff flour (see tip)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon dried ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon crystalized ginger, chopped
Enjoy warm gingerbread muffins as a late afternoon snack, or serve for Sunday-morning breakfast with low-fat cottage cheese or scrambled eggs. Muffins can be stored in an airtight container at room temp for up to 2 days, or frozen for up to 1 month.
- Prep time
- Total Time
Preheat the oven to 350°F. Line the cups of a 12-cup muffin pan with paper liners.
In a large bowl, mix the honey or sugar substitute with the margarine. Stir in the egg whites, yogurt, lemon zest, and vanilla. Add the teff flour, baking powder, baking soda, dried ginger, cinnamon, nutmeg, and cloves. Stir until the flour is just incorporated, but do not overmix. Fold in the crystallized ginger.
Fill each muffin liner three-fourths full with batter. Bake 12 to 15 minutes, until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center. Turn the muffins out on a cooling rack.
Tip: If you have trouble finding teff flour in your local health food store, order it online ; or you can buy teff seeds and grind your own flour using a clean, electric coffee grinder.