Ingrients & Directions

2 c All-purpose flour
1 ts Baking powder
1 ts Ground ginger
1 ts Ground cinnamon
1/2 ts Baking soda
2 Egg whites, slightly beaten
2/3 c Molasses
2/3 c Water
6 tb Cooking oil
Sifted powdered sugar,

Line 16 2 1/2 inch muffin cups with paper bake cups; set aside. In a medium
mixing bowl, stir together flour, baking powder, ginger, cinnamon, soda,
and salt. In a small mixing bowl, stir together the egg white, molasses,
water, and oil. Stir molasses mixture into flour mixture just till blended.
Spoon into prepared muffin cups. Bake in a 350* oven for 15-20 minutes or
till cupcakes spring back when pressed lightly in center. If desired,
sprinkle with powdered sugar. Serve warm or cool.

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NOTES : No Cholesterol The crackly tops and flavor of these cupcakes will
remind you of gingersnap cookies.

16 Servings

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