Gingerbread
Cupcakes
- 1 3/4 cups all-purpose
flour
1 cup Quaker® Oats (Quick or Old Fashioned, uncooked)
1/3 cup granulated sugar
1 tablespoon ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
1/2 cup skim milk
1/2 cup molasses
1/3 cup vegetable oil
1 large egg, lightly beaten
GLAZE:
1 cup powdered sugar
3 to 4 teaspoons lemon juice
1/2 teaspoon grated lemon peel (optional)
- Heat oven to 375°F.
Line 12 medium muffin cups with paper baking cups.
- In large bowl, combine
flour, oats, sugar, ginger, baking soda, cinnamon and salt; mix
well.
- In medium bowl, combine
milk, molasses, oil and egg; mix well. Add to dry ingredients
all at once; mix until well blended.
- Fill muffin cups almost
full.
- Bake 20 to 23 minutes
or until wooden pick inserted in center comes out clean. Remove
from pan; cool completely on wire rack.
- Combine glaze ingredients,
adding enough lemon juice for desired consistency; mix until
smooth.
- Drizzle glaze over cooled
cupcakes. Store loosely covered.
Makes 12 cupcakes.
NUTRITION INFORMATION: 1 cupcake.
Calories 250, Calories From Fat 60, Total Fat 7g, Saturated Fat
1g, Cholesterol 15mg, Sodium 110mg, Total Carbohydrate 44g, Dietary
Fiber 1g, Protein 4g.
For Gift Giving: Arrange a few cupcakes on small
plate; overwrap with cellophane and top with a bow. Or, place
six cupcakes in a foil muffin pan and wrap with cellophane.
Recipe and Photograph provided
courtesy of The Quaker Oats Company.
