Ginger Snacks

Preparation

1. Step 1

   Preheat the oven to 350°F. Lightly spray 16 muffin cups of two 12-cup muffin pans with cooking spray. Pour several tablespoons of water into each of the 8 remaining cups to keep the pan from warping or burning.

   Step 2

   In a large mixing bowl, stir together the gingerbread mix, orange juice, and egg whites. Beat using the package directions. Stir in the pumpkin and 3/4 teaspoon cinnamon. Spoon the batter into the muffin cups.

   Step 3

   Bake for 25 minutes, or until a muffin springs back slightly when you press gently on the center.

   Step 4

   Meanwhile, stir together the sugar and remaining 1/4 teaspoon cinnamon.

   Step 5

   When the muffins are done, transfer the pans to cooling racks. Sprinkle the muffins with the sugar mixture.

2. Ginger Banana Snacks

   Step 6

   Substitute 1 cup mashed ripe banana for the pumpkin, unsweetened apple juice for the orange juice, and ground nutmeg for the ground cinnamon.

3. nutrition information

   Step 7

   (Per Serving)

   Step 8

   Calories: 135

   Step 9

   Total Fat: 3.5g

   Step 10

   Saturated: 1.0g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 0.5g

   Step 13

   Monounsaturated: 2.0g

   Step 14

   Cholesterol: 0mg

   Step 15

   Sodium: 179mg

   Step 16

   Carbohydrates: 24g

   Step 17

   Fiber: 1g

   Step 18

   Sugars: 16g

   Step 19

   Protein: 2g

   Step 20

   Dietary Exchanges

   Step 21

   1 1/2 Carbohydrate

   Step 22

   1 Fat

4. Ginger Banana Snacks

   Step 23

   (Per Serving)

   Step 24

   Calories: 143

   Step 25

   Total Fat: 3.5g

   Step 26

   Saturated: 1.0g

   Step 27

   Trans: 0.0g

   Step 28

   Polyunsaturated: 0.5g

   Step 29

   Monounsaturated: 2.0g

   Step 30

   Cholesterol: 0mg

   Step 31

   Sodium: 179mg

   Step 32

   Carbohydrates: 26g

   Step 33

   Fiber: 1g

   Step 34

   Sugars: 17g

   Step 35

   Protein: 2g

   Step 36

   Dietary Exchanges

   Step 37

   1 1/2 Carbohydrate

   Step 38

   1 Fat