Low Fat Muffins: Ginger Bread Preparation Tips
Eating healthy and losing weight are not at all hard with low fat muffins – ginger bread. These low fat muffins are not only healthier but also tastier amazingly. Another wonderful thing about them is that they could be made in just half an hour’s time. The secret of losing weight is to eat good food which tastes yummy or delicious. This is true with the ginger bread low fat muffins. They contain no cholesterol and are high in dietary fiber with low amounts of sugar and carbohydrates that they are the favorite snack of many weight watchers.
The ingredients used in the making of gingerbread low fat muffins are 2 teaspoons of ginger (crushed), one teaspoon of cinnamon, half teaspoon of baking powder, half teaspoon of baking soda, quarter teaspoon of nutmeg (ground), quarter cup of dry milk (non fat), one and a quarter cup of whole grain flour, quarter teaspoon of cloves (ground), quarter cup skim milk of one percent fat, quarter cup of molasses, one teaspoon of canola oil, three teaspoons of maple syrup, one egg and six teaspoons of apple sauce.
The oven needs to be preheated at one hundred and ninety degree Celsius or three hundred and fifty degree Fahrenheit. The muffin cups or tray with twelve cups should be greased using canola oil. A large bowl should be taken for sifting the flour, cinnamon, baking soda, baking powder, cloves, nutmeg and dry milk.
Another bowl is taken for mixing apple sauce, molasses, egg, oil, maple syrup, crushed ginger and milk. Then both the mixtures are mixed well so that the ingredients become moist, but it is better to avoid over mixing. The batter in the dropping consistency is then transferred to the muffin cups or tray using a spoon and should be baked for nearly twenty five minutes.