2 c. all-purpose flour
1 tsp. baking powder
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
2 egg whites, slightly beaten
2/3 c. molasses
2/3 c. water
6 tbsp. cooking oil
powdered sugar, sifted (optional)

Line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium mixing bowl, stir together flour, baking powder, ginger, cinnamon, baking soda, and salt. In a small mixing bowl, stir together the egg whites, molasses, water, and oil. Stir molasses mixture into flour mixture just till blended.

Spoon into prepared muffin cups.

Bake in a 350°F oven for 15-20 minutes or till cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool.

Makes 16 cupcakes.