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. NOTES : No Cholesterol The crackly tops and flavor of these cupcakes will remind you of gingersnap cookies. Recipe by: B.H.&G New Dieters Cookbook Posted to MC-Recipe Digest V1 #536 by email@example.com on Mar 22, 1997
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 16|
|Calories from Fat: 49 (35%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 304.3mg||10 %|
|Potassium 164.6mg||4 %|
|Total Carbohydrate 18.3g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 17.8g|
|Protein 4.3g||6 %|
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Calories per serving: 139
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