Gingerbread Crumb Muffins

• 1 14 cups unbleached white flour
• 23 cup sugar
• 12 teaspoon cinnamon
• 1 teaspoon ground ginger
• 14 teaspoon nutmeg
• 18 teaspoon salt
• 18 teaspoon ground cloves
• 3 tablespoons crystallized ginger, finely chopped
• 14 cup chilled butter or 14 cup nonhydrogenated soy margarine, cut into small pieces
• 12 teaspoon baking powder
• 12 teaspoon baking soda
• 2 tablespoons egg substitute, powder
• 34 cup low-fat sour cream
• 2 tablespoons unsulphured molasses
• water, in a spray bottle

1. 1.
2. Preheat the oven to 350F Combine the first set of ingredients in a medium bowl.
3. Cut in the butter or margarine with a pastry blender until it resembles coarse meal.
4. Set aside 1/2 cup of this mixture for the crumb topping.
5. 2.
6. Add the baking powder, baking soda, and egg replacer to the remaining flour mixture and mix lightly.
7. Add the sour cream and molasses and whisk until well blended.
8. Spoon into a lined or oiled standard 12-cup muffin tray, filling each cup no more than 3/4 full.
9. 3.
10. Spray a few squirts of water onto the reserved topping mixture and stir with a fork.
11. Mix and repeat until the flour forms a nice crumble.
12. Sprinkle a teaspoon of crumble over each muffin.
13. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
14. Makes 1 dozen muffins.
15. *BiPRO is an egg substitute powder made from whey that can sometimes be found in large health food stores.
16. Use egg replacer powder if unavailable.

unbleached white flour, sugar, cinnamon, ground ginger, nutmeg, salt, ground cloves, crystallized ginger, butter, baking powder, baking soda, egg substitute, lowfat sour cream, molasses, water

Taken from www.food.com/recipe/gingerbread-crumb-muffins-324234 (may not work)