Gingerbread Cupcakes

• 2 c. whole wheat flour
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 6 Tbsp. margarine or butter
• 1 c. light molasses
• 1/2 c. buttermilk or sour milk
• 1 1/2 tsp. baking soda
• 1 egg

1. Combine whole wheat flour, cinnamon and nutmeg.
2. Heat margarine and molasses until melted. Combine buttermilk or sour milk (1/2 cup milk plus 3/4 tablespoon lemon juice or 1/2 tablespoon vinegar; let stand for a few minutes) with baking soda and egg.
3. Add molasses mixture to the flour mixture; stir.
4. Add egg-milk mixture; stir until combined.
5. Do not overstir.
6. Place in lined muffin tins.
7. Bake at 350u0b0 for 15 to 18 minutes, or place in a greased 9 x 9-inch pan and bake for 18 to 20 minutes.
8. May be eaten as is or frosted with cream cheese frosting.

whole wheat flour, cinnamon, nutmeg, margarine, light molasses, buttermilk, baking soda, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563265 (may not work)