2 c All-purpose flour
1 ts Baking powder
1 ts Ground ginger
1 ts Ground cinnamon
1/2 ts Baking soda
2 ea Egg whies; slightly beaten
2/3 c Molasses
2/3 c Water
6 tb Cooking oil
Sifted powdered sugar;
-optional
Line 16 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.
In a small mixing bowl, stir together the egg white, molasses, water,
and oil. Stir molasses mixture into flour mixture just till blended.
Spoon into prepared muffin cups.
Bake in a 350* oven for 15-20 minutes or till cupcakes spring back
when pressed lightly in center. If desired, sprinkle with powdered
sugar. Serve warm or cool.
Yields
16 Servings
