Spice Cupcakes

 
1-3/4 cups all-purpose flour 
1 cup Quaker® Oats (Quick or Old Fashioned, uncooked) 
1/3 cup brown sugar
1 tablespoon ground ginger
1 teaspoon baking soda 
3/4 teaspoon ground cinnamon 
1/2 tsp. nutmeg
1/2 cup  milk 
1/2 cup molasses
1/3 cup vegetable oil 
1 egg, lightly beaten 
Frosting (optional)
 
 

Heat oven to 375°F. Line 12 medium muffin cups with paper
baking cups.
In large bowl, combine flour, oats, sugar, ginger, baking
soda, cinnamon and salt; mix well. In medium bowl, combine milk, molasses, oil and egg; mix well. Add to dry ingredients all at once; mix until well blended. Fill muffin cups almost full.
Bake 20 to 23 minutes or until wooden pick inserted in
center comes out clean. Remove from pan; cool completely on wire rack.
Top cupcakes if desired with vanilla or buttercream
flavored frosting. Store loosely covered. Makes 12 cupcakes.

Submitted by: Cindy Merrill