Gingerbread Muffin

​Invite family to the dinner table with the spicy aroma and delicious flavor of sweet muffins.
Makes 12 servings.

Low Potassium Recipe

Nutritional Analysis:

Sodium   154 mg
Protein   4 g
Potassium   80 mg
Phosphorus   81 mg
Calcium   107 mg
Calories   216 kcal
Fat   8 g
Water   60 g
Carbohydrates   32 g

  • 2 large eggs
  • 3/4 cup 1% milk
  • 6 tablespoons canola oil
  • 1/2 cup firmly packed brown sugar
  • 4 tablespoons dark corn syrup
  • 2 cups all-purpose flour
  • ​1 tablespoon baking powder
  • ​4 teaspoons ground ginger
  • 1-1/2 teaspoons ground cinnamon

1. Preheat oven to 400° F. Grease a 12-cup muffin pan or line with paper liners.

2. In a medium bowl lightly beat the eggs. Beat in the milk, oil, brown sugar and corn syrup.

3. In a large bowl stir together the flour, baking powder, ginger, and cinnamon. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir gently until just combined: do not over mix.

4. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until golden brown and firm to the touch.

5. Remove from oven and let the muffins cool in the pan for 5 minutes. Serve warm with butter or cream cheese.