Ingredients
1-1/4 cups whole wheat flour
1/4 cup nonfat dry milk
1-1/2 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 cup lowfat milk
6 tbsp. applesauce
1/4 cup molasses
3 tbsp. maple syrup
1 tbsp. vegetable oil
1 egg white, lightly beaten

Directions
Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners.

In a large bowl, sift together the flour, dry milk, ginger, cinnamon, baking soda, baking powder, nutmeg and cloves. In a small bowl, combine the lowfat milk, applesauce, molasses, maple syrup, oil and egg white. Pour this mixture over the flour mixture. Mix until the dry ingredients are moistened but do not overmix. Spoon the batter into the prepared muffin cups.

Bake for 20 minutes or until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffins from the tin and allow to cool on a wire rack. Makes 12 muffins.