Gingerbread Cupcakes

Better Homes and Gardens New Dieter's Cookbook

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

dash salt

1 slightly beaten egg white

1/3 cup molasses

1/3 cup water

3 tablespoon cooking oil (I used Canola)

Sifted powdered sugar, optional

Line 8 2 1/2-inch muffin cups with paper bake cups; set aside.

In a medium mixing bowl, stir together flour, baking powder, cinnamon, ginger, salt and baking soda.

In a small mixing bowl, stir together the egg white, water, oil and molasses. Stir molasses mixture into flour mixture just until blended.

Spoon mixture into prepared muffin cups.

Bake in a 350 degree oven for 15-20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool.

Makes 8 cupcakes, 137 calories per cupcake.