These wholesome, old-fashioned gingerbread cupcakes, enhanced with nutritious oats, are sure to please.
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
1 cup powdered sugar
3 to 4 teaspoons lemon juice
1/2 teaspoon grated lemon peel (optional)
- Heat oven to 375°F (190°C). 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.
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.
Nutritional Information Per Serving (1 cupcake): Calories: 250 Calories from Fat: 60 Total Fat: 7 Saturated Fat: 1 Cholesterol: 15 Sodium: 110 Total Carbohydrate: 44 Dietary Fiber: 1 Protein: 4
Recipe and photograph provided courtesy of The Quaker Oats Company.