Gingersnap Muffin recipe - UPDATED

Here is my Gingersnap Muffin recipe updated with the version that I make now since I have eliminated most of the artificial sweeteners from most of my recipes.
I left the SF information at the end of the recipe for those who don't mind using Splenda or Diabeti Sweet Brown Sugar...

Gingersnap Muffins
(updated 3-2010)

1 cup rolled oats
½ cup steel cut oats
1/4 c. flaxseed meal (optional)
2 T. black strap molasses
1/4 cup Sucanat (or light brown sugar)
1 Tablespoon cinnamon
1 Tablespoon ginger
2 teaspoons ground cloves
2 teaspoons clear vanilla
½ teaspoon maple extract
¼ teaspoon butter extract
½ cup water
orange zest (about 2 teaspoons)(I like this added flavor, so I use all the zest from 1 medium orange)
12 egg whites

Preheat oven to 350o F.
In large mixing bowl, stir together all dry ingredients. In small mixing bowl (or oversize measuring cup), combine all wet ingredients except egg whites). Stir into dry ingredients and mix until thoroughly combined and all oats are covered. Will be moist, but not sopping wet. Set aside.
In separate bowl, beat eggs for about 15 secs with hand mixer. Stir into oat mixture and combine well with mixer.
Allow to sit for 15 minutes while oven heats and you prepare the baking pan.
Spray and wipe out a large capacity 6 muffin pan. Divide batter into each section. It is OK if it fills above the rim.
Bake for 15-20 minutes. Remove from oven and cool in pan. Freeze.

Makes (6) Servings of 2 oz. Protein A and ½ cup Carb B

For a sugar free version, use this instead of the Sucanat and the molasses:
[½ cup Diabeti Sweet Brown Sugar Substitute*
(*If you don't have this, you can sub 1/2 cup Splenda and 1/2 teaspoon maple extract for a similar flavor)]