Name: Gingerbread Cupcakes
Prep time: 10 min
Yield: 8 cupcakes
Ingredients: 1 cup all-purpose flour; ½ teaspoon baking powder; ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; ¼ teaspoon baking soda; dash of salt; 1 slightly beaten egg white; ⅓ cup molasses; ⅓ cup water; 3 tablespoons cooking oil; Sifted powdered sugar (optional)

Directions

Step 1

Line eight 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; set aside.

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Step 2

In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups.

Step 3

Bake in a 350 degree F oven for 15 to 20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes (8 servings).

Tips

Bake and cook cupcakes but do not sprinkle with powdered sugar. Pack in an airtight freezer container; seal, label, and freeze up to 1 month. Thaw 30 minutes at room temperature before sprinkling with powdered sugar and serving.

Nutrition Facts

Per Serving:

137 calories; total fat 5g; cholesterol 0mg; sodium 82mg; carbohydrates 20g; fiber 1g; protein 2g.

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts