Instructions: Preheat the oven to 350*. Coat 12 muffin cups with nonstick spray.

Sift toether the flours, salt, baking soda, baking powder, nutmeg, and ground ginger.

In another bowl, whisk together the buttermilk, oil, vanilla, egg whites, and honey.

Pour the wet ingredients into the dry. Gently fold the 2 together until an evenly moist batter forms. Stir in the crystallized ginger.

Spoon into the muffin cups. Bake for 25 min. until done.

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