These muffins are best eaten still warm from the oven. If you need to make them a day ahead, store them in an airtight container, and reheat in a 350-degree oven for about 10 minutes.
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Per Serving: 182 Calories; 8g Fat (38.5% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 256mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
They look really tasty, I can't wait to try them.
Rating: 4 stars
I was very skeptical upon putting these in the oven; didn't think the 'lightly beaten' egg whites folded into the batter quite worked like it was supposed to. But, they were quite good, and no one could believe it when I said they were almost fat free. Used fat-free plain yogurt instead of buttermilk. I definitely recommend the candied ginger; gives it a nice kick.
I would like to know what the nutritional information is on this muffin ??
These were really nice! I substitued the candied ginger for some ground ginger and it was fine. Loved the crunchy oats