Gingerbread Muffins

By ADW|2017-08-30T14:34:12-04:00Updated: August 30th, 2017|Breads & Muffins, Diabetes Recipes|0 Comments


  • 1 1/2 cups all-purpose flour
  • 2 cups Kellogg’s® Special K® cereal, crushed to 1 cup
  • 3/4 cup Equal® Spoonful or 18 packets of equal sweetener
  • 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 large egg whites
  • 2 tablespoons vegetable oil
  • 3 tablespoons light molasses


  1. Preheat oven to 400 °F.
  2. Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside.
  3. Combine flour, crushed cereal, Equal®, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.
  4. Stir in buttermilk, egg whites, vegetable oil and molasses until all ingredients are just moistened. Spoon batter into muffin cups, filling 2/3 full.
  5. Bake in oven for 18 to 20 minutes or until wooden pick inserted in center comes out clean.
  6. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack.
  7. Serve warm or at room temperature.

Food Exchanges: Food Exchanges: 2 starch, 1/2 fat.

Nutritional Info (per serving):
Makes 12 Servings
Calories:    152
Protein:    15g
Protein:    4g
Carbohydrate:    26g
Fat:    4g
Cholesterol:    1g
Sodium:    273mg

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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