Spicy Gingerbread Date Molasses Morsels

I’ve always enjoyed gingerbread cookies, so I took the flavouring and applied it to muffins. These may be even better than the cookies! Preheat the oven to 350°F. Spray a 12-cup muffin pan with vegetable spray.
Serves 12

• 3/4 cup granulated sugar
• 2/3 cup low-fat yogourt
• 3 tbsp vegetable oil
• 3 tbsp molasses
• 1 large egg yolk
• 1 cup all-purpose flour
• 1-1/2 tsp baking powder
• 3/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp allspice
• 2 large egg whites
• 1/4 tsp cream of tartar
• 2 tbsp granulated sugar

1. In a large bowl and using a whisk or electric beaters, combine 3/4 cup of sugar, yogourt, oil, molasses and egg yolk.
2. In another bowl, stir together flour, baking powder, cinnamon, ginger and allspice. Stir the mixture into the molasses mixture just until everything is combined.
3. In a clean bowl, beat the egg whites with the cream of tartar until they are foamy. Gradually add two tablespoons sugar, continuing to beat until stiff peaks form. Fold the mixture into the batter just until combined. Divide it among the prepared muffin cups. Bake for 15 minutes.

Nutritional value per serving: 156 calories, 2.6 g protein, 4.2 g fat, 0.5 g saturated fat, 27 g carbohydrates, 0.4 g fibre.

Peanut Butter, Banana & Jam Mini-Loafs

Forget the peanut butter and jam sandwiches. Try these great muffins. My kids devour them! I use only pure smooth peanut butter that consists only of peanuts. Most commercial peanut butters have icing sugar added. Preheat the oven to 350°F. Spray 12 cup muffin pan with vegetable spray.
Serves 12

• 1 large ripe banana, mashed
• 3 tbsp smooth peanut butter
• 1 large egg
• 1/2 cup low-fat milk
• 2 tbsp vegetable oil
• 1 tsp vanilla
• 3/4 cup granulated sugar
• 1-1/4 cups all-purpose flour
• 1/2 cup bran flakes or cornflakes
• 1-1/2 tsp baking powder
• 1/2 tsp baking soda
• 3 tbsp raspberry jam

1. In a large bowl and using a whisk or electric beaters, combine banana, peanut butter, egg, milk, oil, vanilla and sugar.
2. In another bowl, stir together flour, cereal, baking powder and baking soda. With a wooden spoon, stir the mixture into the banana mixture just until everything is combined. Divide the mixture among the prepared muffin cups. Dollop a small amount of jam on top of each muffin.
3. Bake for 15 to 18 minutes or until a tester inserted into the middle of a muffin comes out dry.

Nutritional value per serving: 187 calories, 3.5 g protein, 5 g fat, 0.7 g saturated fat, 32 g carbohydrates, 1.2 g fibre.

Decadent Pineapple, carrot & Date Muffins

By using vegetable oil, not butter, you cut down on the total cholesterol. Raisins, prunes or apricots can replace dates; feel free to experiment! Preheat oven to 375°F. Spray 12 cup muffin pan with vegetable spray.
Serves 12

• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1 egg
• 1 tsp vanilla
• 1/2 cup grated carrots
• 1/2 cup canned pineapple, drained and crushed
• 1/3 cup finely chopped dates
• 1/3 cup light sour cream or 2% yogourt
• 1 cup all-purpose flour
• 2/3 cup rolled oats
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp nutmeg

1. In large bowl, combine sugar, oil, egg and vanilla; mix well.
2. Stir in carrots, pineapple, dates and sour cream or yogourt.
3. In bowl, combine flour, oats, baking powder, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix just until combined. Spoon into prepared muffin cups and bake for 15 to 18 minutes or until tops are firm to the touch and tester inserted in centre comes out clean.

Nutritional value per serving: 189 calories, 3 g protein, 7 g fat, 1 g saturated fat, 30 g carbohydrates, 1 g fibre.

Post City Magazines’ culinary columnist, Rose Reisman, is the owner of Rose Reisman Catering, the author of 14 cookbooks and a well-known TV and radio personality. Visit Rose at www.rosereisman.com.