Gingerbread Cupcakes
Oven: 350 F.
Makes: 8 cupcakes
1 c. flour
1/2 tsp. baking powder
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. baking soda
Dash salt
1 egg white, lightly beaten
1/2 c. molasses
1/2 c. water
3 T. vegetable oil
Powdered sugar (opt.)
Preheat oven to 350 F. Line eight 2 1/2 inch muffin cups paper baking
cups; set aside.
In medium bowl, stir together flour, baking powder, ginger, cinnamon,
soda and salt; set aside.
In a small bowl, stir together egg whites, molasses, water and oil.
Stir molasses mixture into flour mixture just until blended. Spoon
batter into prepared muffin cups.
Bake for 15 to 20 minutes or until cupcakes spring back when pressed
lightly in centers. Cool in pans on wire racks for 10 minutes.
Remove cupcakes from pans. Serve warm or cool. If desired, sift
powdered sugar over cupcakes before serving.
>From Family Circle
[Non-text portions of this message have been removed]
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