Gingerbread Muffins


Prep: 15 mins | Cooking: 20 mins | Serves: 12


1½ cup all-purpose flour
2 cups Kellogg's® Special K, crushed to 1 cup
1/2 cup raisins
1 Tbsp. baking powder
1 Tsp. ground cinnamon
½ Tsp. ground ginger
¼ Tsp. ground cloves
¼ Tsp. baking soda
¼ Tsp. salt
1 cup low-fat buttermilk
2 egg whites
2 Tbsp. vegetable oil
3 Tbsp. light molasses



1. Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside.

2. Combine flour, crushed cereal, EQUAL, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.

3. Stir in buttermilk, egg whites, vegetable oil and molasses until all ingredients are just moistened. Spoon batter into muffin cups, filling 2/3 full.

4. Bake in preheated 200°C oven 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.

Nutritional Information

Energy 636kJ (152 Cal)
Protein 4 g
Carbohydrates 26 g
Fat 4g
Cholesterol 1 mg
Sodium 273 mg