Gingerbread Muffins

32% calorie reduction from traditional recipe

1 1/2 cups all-purpose flour
2 cups Kellogg's® Special K® cereal, crushed to 1 cup
3/4 cup Equal® Spoonful*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
2 egg whites
2 tablespoons vegetable oil
3 tablespoons light molasses

*May substitute 18 packets Equal® sweetener

Combine flour, crushed cereal, Equal®, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.

Stir in buttermilk, egg whites, vegetable oil and molasses only until all ingredients are moistened. Fill paper lined 2-1/2 inch muffin cups 2/3 full.

Bake in preheated 400 degree F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 2 to 3 minutes. Remove muffins from pan and serve warm or at room temperature.

Makes 12 muffins

Nutrition information per serving: 152 cal. , 4 g pro., 26 g carb., 4 g fat, 1 mg chol., 273 mg sodium

Food exchanges: 2 starch, 1/2 fat