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3 pt ~ Triple Ginger Cupcakes




Source of Recipe


Healthy Cooking For Two


Recipe Introduction


Source: Healthy Cooking For Two (or just you)--Low-Fat Recipes with Half the Fuss and Double the Taste by Frances Price, R.D.


List of Ingredients




1/4 cup light brown sugar, packed
1 egg
6 Tbsp low-fat plain yogurt
1/4 cup molasses
2 Tbsp canola oil
1 Tbsp candied ginger
1-1/2 tsp grated fresh ginger
3/4 cup plus 2 Tbsp all-purpose flour, unsifted
1/2 tsp ground ginger
1/2 tsp baking soda

Recipe



Preheat oven to 350F. Line muffin cups with paper liners.

In a medium mixing bowl, combine the brown sugar, egg, yogurt, molasses and oil. Beat until smooth. Stir in the candied ginger and grated ginger.

In another mixing bowl, sift together the flour, ground ginger and baking soda. Add to the egg mixture and stir only to blend. do not overmix or the cupcakes will be tough; the batter should be a little lumpy.

Fill each muffin cup 2/3 full. Bake 15-20 minutes, or until the cupcakes are browned on top and no imprint remains when the tip is lightly pressed. Cool for 5 minutes; remove from tins and finish cooling. These freeze well and will last for up to 3 months. Yield: 8 cupcakes (140 Calories 4g Fat 0g Fiber)


WW POINTS: 3

Serving idea: Split the warm cupcakes and layer with lightly sweetened fresh peach slices.