GingerBread Cupcake 94

Yield: 12 Cupcakes

Duration: 15 Minutes (Baking)

INGREDIENTS

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• Dash salt
• 1 slightly beaten egg white
• 1/3 cup molasses
• 1/3 cup water
• 3 tablespoons cooking oil
• Sifted powdered sugar (optional)

INSTRUCTIONS

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.

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.

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).

Make ahead tip: 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

• Calories 137,
• Total Fat (g) 5,
• Cholesterol (mg) 0,
• Sodium (mg) 82,
• Carbohydrate (g) 20,
• Fiber (g) 1,
• Protein (g) 2,
• Percent Daily Values are based on a 2,000 calorie diet

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