Recipe - Gingerbread Cupcakes

2 cup Allpurpose flour
1 teaspoon Baking powder
1 teaspoon Ground ginger
1 teaspoon Ground cinnamon
One half teaspoon Baking soda
2 Egg whites, slightly beaten
2/3 cup Molasses
2/3 cup Water
6 tablespoon Cooking oil
Sifted powdered sugar,
optional

Line 16 2 One half 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 1520 minutes or
till cupcakes spring back when pressed lightly in center. If desired,
sprinkle with powdered sugar. Serve warm or cool.

NOTES : No Cholesterol The crackly tops and flavor of these cupcakes will
remind you of gingersnap cookies.
Recipe by: B.H.&G New Dieter's Cookbook Posted to MCRecipe Digest V1 #536
by louiseh@juno.com on Mar 22, 1997