

Gingerbread Mug Cakes
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10Prep Time Minutes
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10Total Time Minutes
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5Number of Ingredients
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2Servings
PAM® Original No-Stick Cooking Spray
2 cups Reddi-wip® Original Dairy Whipped Topping (2 cups = 5 seconds)
1/4 cup Egg Beaters® Original
2 teaspoons molasses
1/2 cup gingerbread cake and cookie mix
1/4 cup crushed gingersnaps (about 6 cookies)
Assorted candies and sprinkles, optional
Nutrition Information
% Daily Value | ||
---|---|---|
Calcium | 46 mg | 5% |
Carbohydrate | 45 g | 15% |
Cholesterol | 24 mg | 8% |
Total Fat | 13 g | 21% |
Iron | 2 mg | 12% |
Calories | 338 kcal | 17% |
Sodium | 326 mg | 14% |
Protein | 5 g | 10% |
Saturated Fat | 6 g | 32% |
Sugars | 25 g | 2% |
Dietary Fiber | 0 | |
Vitamin C | 0 | |
Vitamin A | 261 iu | 5% |
Spray insides of 2 large microwave-safe mugs with cooking spray. Whisk together Reddi-wip, Egg Beaters, molasses and gingerbread mix in medium bowl. Stir in crushed gingersnaps. Place half of batter in each mug.
Microwave each mug individually on HIGH 1 minute 15 seconds to 1 minute 30 seconds or until set. Invert each cake onto a plate. Decorate with additional Reddi-wip, sprinkles and assorted candies, if desired.
Gingerbread Mug Cakes
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