Gingerbread Muffins

• 14 cup sugar
• 2 teaspoons instant coffee
• 14 cup hot water
• 14 cup cold water
• 1 egg yolk
• 2 egg whites
• 14 cup oil
• 12 cup sultana
• 18 teaspoon cream of tartar
• 1 12 cups whole wheat pastry flour
• 4 teaspoons sodium-free baking powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 12 teaspoon ground cloves
• 14 teaspoon apple cider vinegar

1. Preheat oven to 200C (equal to 392F).
2. Grease a 12-muffin pan.
3. Mix the coffee and hot water, add in the cold water.
4. Sift and combine flour, baking powder, sugar, ginger, cinnamon and cloves in a bowl.
5. Set aside.
6. Mox egg yolk, vinegar, oil and coffee in a second bowl.
7. Combine the first and second bowls, mix together to form a batter.
8. Add sultanas to the mix.
9. Add cream of tartar to egg whites in a third bowl, beat until stiff.
10. Fold egg whites into batter.
11. Fill muffin tins 2/3 of the way full.
12. Bake for 25 minutes.

sugar, instant coffee, water, cold water, egg yolk, egg whites, oil, sultana, cream of tartar, whole wheat pastry flour, baking powder, ground ginger, ground cinnamon, ground cloves, apple cider vinegar

Taken from www.food.com/recipe/gingerbread-muffins-411222 (may not work)