Low-Fat Gingerbread Muffins
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4 c. whole wheat flour
2 t. baking soda
1-1/4 t. baking powder
2 t. ground ginger
1/4 t. cinnamon
1/4 t. allspice
1/2 c. prune puree (recipe below)
1 c. granulated sugar
4 eggs
1 c. molasses
1 c. low-fat sour cream
1 c. raisins
1 c. chopped pecans (optional)

Preheat oven to 375 degrees Fahrenheit.  Spray muffin tins
with nonstick cooking spray.

In mixing bowl, blend flour, baking soda, baking powder, and
spices.

In separate bowl, cream together prune puree and sugar until 
light and fluffy.  Add the eggs, one at a time, beating well 
after each addition.  Add the molasses, sour cream, dry 
ingredients, raisins, and nuts (if used).  Stir until just 
blended -- do not overmix!

Spoon into muffin tins, filling 2/3 full.  Bake for 14-17 
minutes or until muffins test done.  Serve warm.


NOTE:  if you do not wish to make the prune mixture, unsweetened
applesauce may be substituted successfully; however, you may
need to adjust the amount of flour in the recipe slightly to
adjust the consistency.


Prune Puree
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1/4 c. water
1 c. dried, pitted prunes

In the large bowl of a food processor, puree the prunes and
water until completely smooth.  Store in a sealed container 
in the refrigerator until use.