Diabetic Gingerbread Cupcakes
This was a W/W recipe that is modified to make it more diabetic friendly. The original recipe called for all purpose flour, brown sugar, butter and an egg. I mixed the flours, used natural unsweetned applesauce for the butter and egg substitute for the egg. Also, the molasses was cut from 1/3 cup to 2 tablespoons.
3/4 cup white flour
3/4 cup whole-wheat flour
1 1/4 teaspoons ground ginger
1/2 teaspoon white pepper
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup natural unsweetened applesauce
1/3 cup brown sugar substitute
1/2 cup buttermilk
2 tablespoons molasses
1/4 cup water
1/4 cup egg substitute
Yield: 12 servings
Heat oven to 350F.
Spray non-stick muffin tin with cooking spray.
Mix dry ingredients together in a large bowl with a wire whisk.
Mix applesauce, brown sugar replacement, buttermilk, molasses, water and egg substitute together in a medium sized bowl.
Stir the applesauce mixture into the dry ingredients until well blended.
Spoon into prepared muffin tin.
Bake for approximately 30 minutes.
Can be served warm or at room temperature.