Instructions: Line 16 2 1/2 inch muffin cups with paper bake cups; set aside. In a medium mixing bowl, stir together flour, baking powder, ginger, cinnamon, soda, and salt.

In a small mixing bowl, stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just till blended.

Spoon into prepared muffin cups.

Bake in a 350* 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.

NOTES : The crackly tops and flavor of these cupcakes will remind you of gingersnap cookies.

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