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Gingerbread Cupcakes

Gingerbread Cupcakes





  1. Heat oven to 375 degrees F. Line 12 medium muffin cups with paper baking cups.
  2. In large bowl, combine flour, oats, sugar, ginger, baking soda, cinnamon and salt; mix well.
  3. In medium bowl, combine milk, molasses, oil and egg; mix well. Add to dry ingredients all at once; mix until well blended.
  4. Fill muffin cups almost full.
  5. Bake 20 to 23 minutes or until wooden pick inserted in center comes out clean.
  6. Remove from pan; cool completely on wire rack.
  7. Combine glaze ingredients, adding enough lemon juice for desired consistency; mix until smooth.
  8. Drizzle glaze over cooled cupcakes.
  9. Store loosely covered.

Yield: 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.

Recipe and photo credit: Quaker Oats.


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