Weight Watchers Gingerbread Muffins

1/2 cup water
1/4 cup (1/2 a stick) butter
1 egg
1/4 cup molasses
1/4 cup sugar
1 cup flour, fluffed to aerate before measuring
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon table salt
Preheat oven to 350F.

Place water and butter in a small microwave dish (such as a Pyrex measuring cup). Heat in microwave in ten-second increments until water boils and butter melts.

Meanwhile, whisk the egg well in a mixing bowl. Add sugar and molasses and mix well. Add water and butter mixture and stir well. Add remaining ingredients. Without touching the wet mixture below, lightly stir together the dry ingredients to combine, then stir them into the wet mixture until just combined. (Over-stirring the wet and dry mixtures will create holes in the baked muffins.) Spoon into greased muffin tins and bake for 10 minutes for mini muffins and 20 minutes for regular muffins. Remove from oven and cool 5 minutes before removing from pan.