Ingredients
1-1/2 cups all-purpose flour1/2 cup whole wheat flour1/3 cup sugar1-1/2 teaspoons ground ginger1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon salt1 large egg1/4 cup canola oil1/4 cup unsweetened applesauce1/4 cup molassesFILLING:4 ounces reduced-fat cream cheese1/2 cup confectioners’ sugar3/4 teaspoon vanilla extract1/2 cup heavy whipping cream, whipped
Preparation
In a large bowl, combine the flours, sugar, ginger, baking soda, cinnamon and salt. In another bowl, combine the egg, oil, applesauce and molasses; add to dry ingredients. Stir until dough forms a ball. Roll into 1-in. balls. Press onto the bottoms and up the sides of miniature muffin cups greased with cooking spray.
Bake at 350° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.
For filling, in a small bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth; fold in whipped cream. Spoon 2 teaspoons into each cup.
