Gingerbread Muffins

Name: Gingerbread Muffins
Ingredients: 14 cup sugar; 2 teaspoons instant coffee; 14 cup hot water; 14 cup cold water; 1 egg yolk; 2 egg whites; 14 cup oil; 12 cup sultana; 18 teaspoon cream of tartar; 1 12 cups whole wheat pastry flour; 4 teaspoons sodium-free baking powder; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 12 teaspoon ground cloves; 14 teaspoon apple cider vinegar

15 ingredients

12 steps

Ingredients

14 cup sugar
2 teaspoons instant coffee
14 cup hot water
14 cup cold water
1 egg yolk
2 egg whites
14 cup oil
12 cup sultana
18 teaspoon cream of tartar
1 12 cups whole wheat pastry flour
4 teaspoons sodium-free baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
12 teaspoon ground cloves
14 teaspoon apple cider vinegar

Directions

1

Preheat oven to 200C (equal to 392F).
2

Grease a 12-muffin pan.
3

Mix the coffee and hot water, add in the cold water.
4

Sift and combine flour, baking powder, sugar, ginger, cinnamon and cloves in a bowl.
5

Set aside.
6

Mox egg yolk, vinegar, oil and coffee in a second bowl.
7

Combine the first and second bowls, mix together to form a batter.
8

Add sultanas to the mix.
9

Add cream of tartar to egg whites in a third bowl, beat until stiff.
10

Fold egg whites into batter.
11

Fill muffin tins 2/3 of the way full.
12

Bake for 25 minutes.