Holiday Gingerbread Muffins

From: I Can't Believe It's Healthy

On Jul 24, 2008

I added a tiny bit more molasses and applesauce to remove the oil. These were delicious! Next time i will try half whole wheat! Mmmm! Delicious when the weather gets chilly and the leaves change colour.

From: Chef summerlover

On Feb 27, 2008

I HATE most recipes that use applesauce, mostly because I find that the end product ends up tasting like nothing else but. I also find the texture to be almost "tuff" despite being careful not to overmix. In this case though, I was very amazed at how nicely these little gems turned out! I decided to use the blend of spices from my fave gingerbread cookie recipe as everyone's got a different idea of what ginger bread should taste like, (1.5 tsp cinnamon, 1 tsp ginger and .5 tsp alspice) and found it a winning combination. I may add slightly more molasses next time, but we'll see. Thanks for a yummy and low fat, guilt free muffin!

From: LizAnn

On Dec 30, 2003

mmm... Great Christmas Eve-morning breakfast. I served them with boiled eggs and orange slices. My family realy liked them. I didn't have applesauce or molasses so I used a pealed and chopped apple and dark Karo syrup. But I can't wait to try them with molasses which is much more nutritional. Thanks for sharing! Liz

From: MarieAlice

On Dec 31, 2004

These are delicious. I made them this morning and as I did not have any applesauce I used grated bramley apple. I also added 1 knob of preserved stem ginger which I grated and 1 teaspoon of ginger syrup from the jar. Next time (and there WILL be a next time) I will add some orange zest. I baked them as jumbo muffins and got 6 lovely big ones. Wasn't sure how much sugar to sprinkle on top so sprinkled a healthy teaspoon on top of each and was rewarded with a lovely sweet white crackly surface on top. Thanks for a fabulouse muffin that I am eating as I type. Yummm!!