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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
Avoid this recipe if you are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Had I but a penny in the world, thou shouldst have it for gingerbread"
-William Shakespeare, Playwright

The refrigerator light goes on...

These muffins can be made with stevia instead of Splenda. Use 12 packets of Truvia brand for each 1/2 cup of Splenda. Z Sweet brand measures like sugar so you will need 1/2 cup of that product.

This is such an easy recipe to make and gingerbread is the perfect breakfast. Low in calories and fat and high in fiber, you can’t go wrong with the flavors that you loved as a kid.

Measuring Carefully

Measuring is important in cooking and baking. The best of chefs often season without measuring and create new dishes without a recipe, but they learned to cook by following the measurements in recipes.

Measuring is especially important when baking. Because recipes like breads, dough, batter and the like are basically chemistry, small variations in the amount of oil, butter, baking powder or other ingredient can ruin a recipe.

Measuring is one of the single most important techniques in cooking healthy. This is due to the fact that by using the correct amount of ingredients, you know exactly how much fat and calories you are eating.

Gingerbread

Servings = 8 | Serving size =1 slice

Cooking Time = 60 Minutes

This recipe can be multiplied by 2.

Bread will keep for 72 - 96 hours in a plastic bag. Reheat gently. This will freeze fairly well if sealed tightly in a plastic bag.

This recipe can be multiplied by two but must be cooked in two separate loaf pans.

1 large	egg yolk
1 Tbsp	light spread (like Promise Buttery Spread Light or Smart Balance Light)
1/2 cup	Splenda
1/2 cup	canned pumpkin
1/2 cup	unsweetened applesauce
1/2 tsp	pure vanilla extract
2 Tbsp	molasses
3 large	egg whites
1 1/4 cup	all purpose flour
3/4 cup	whole wheat flour
1/4 tsp	salt
2 tsp	baking powder
1/2 tsp	baking soda
1 tsp	ground cinnamon
2 tsp	ground ginger
1/4 cup	wheat germ
1/2 cup	non-fat buttermilk

Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).

Whisk the egg yolk until smooth. Add the reduced-fat spread and whisk together until smooth. Add the Splenda®, applesauce, pumpkin and vanilla extract and whisk until smooth. Whisk in the molasses.

In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks (the egg whites should about triple in volume).

Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, ginger and wheat germ in a sifter and sift into the mixing bowl.

Gently fold the creamed mixture together with the flour mixture. Add buttermilk and fold until smooth. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.

Pour the batter into the lined Pyrex dish. Place the loaf pan in the preheated oven. Bake for 50 minutes.