Gingerbread Jam Muffins
1 c unsweetened applesauce
1/4 c canola oil
1/4 c firmly packed brown sugar
1 large egg, lightly beaten
1 c white whole wheat flour
1 c white all purpose flour
2 tsps baking powder
1/2 tsp salt
1 tsp ground ginger
1 1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/3 c sugar free raspberry jam
Topping:
1/2 tsp ground cinnamon
2 T sugar or Splenda
In large bowl, blend together applesauce, canola oil, brown sugar and egg. Into this mixture, sift flour, baking powder, salt, ginger, cinnamon and cloves; beat until just combined.
Spoon batter into prepared muffin tin, filling each cup halfway. Spoon 1 teaspoon of jam on top of each, and top with remaining batter.
In small bowl, combine the cinnamon an sugar.
Sprinkle 1/2 tsp of cinnamon sugar on top of each muffin. Bake at 350 degrees for 35 minutes or until golden brown. Let cool in pan 5 minutes, and serve warm. Yield: 12 muffins.
