Gingerbread Muffins

Makes 12 servings.


1½ cups all-purpose flour
2 cups Kellogg's® Special K® cereal, crushed to 1 cup
¾ cup Equal® Spoonful*
½ cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon baking soda
¼ teaspoon salt
1 cup low-fat buttermilk
2 large egg whites
2 tablespoons vegetable oil
3 tablespoons light molasses

* May substitute 18 packets Equal sweetener


1. Lightly coat 12 muffin cups with nonstick spray or line with paper-liners; set aside.
2. Combine flour, crushed cereal, Equal®, raisins, baking powder, cinnamon, ginger, cloves, baking soda and salt in large mixing bowl.
3. Stir in buttermilk, egg whites, vegetable oil and molasses until all ingredients are just moistened. Spoon batter into muffin cups, filling ⅔ full.
4. Bake in preheated 400°F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.

Nutritional Info (per serving):

Calories 152
Protein 4g
Carbohydrate 26g
Fat 4g
Cholesterol 1mg
Sodium 273mg

Food Exchanges: 2 starch, ½ fat.

Additional comments:

Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®. provides many fine recipes for diabetic diets. Since its online debut in 1999, has become one of the more popular and largest cooking and recipe sites on the Internet.

The goal of Destination Diabetes is to be a useful and credible resource for the more than 20 million children and adults who have diabetes in the U.S. and their families. Destination Diabetes provides information on a wide range of diabetes health and wellness topics. Articles are written or reviewed by diabetes advisors who have experience in diabetes education.