|Molasses||3⁄4 Cup (12 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Whole wheat flour||3 Cup (48 tbs) (3 Cups Plus 2 Tablespoons)|
|Ground ginger||1 Tablespoon|
|Baking powder||1 Tablespoon|
|Uncooked quick oats||1 Cup (16 tbs)|
Stand molasses and honey jars in a pan of hot water to warm and thin them a bit before measuring.
Combine measured molasses and honey in a medium-size bowl.
Stir in boiling water, then baking soda.
Blend in butter.
Allow mixture to cool to warm, stirring occasionally.
The butter will melt during this time.
Preheat oven to 350°F.
Generously butter 3 6-cup muffin tins, or line with paper liners.
Sift flour, ginger, and baking powder into a large bowl.
Stir in oats.
Beat egg into molasses mixture.
Pour liquid ingredients all at once into dry ingredients, and stir just to blend well.
Spoon batter into prepared muffin tins, filling each cup about two-thirds full, and bake on middle shelf of oven for 25 minutes, or until a cake tester or food pick inserted into the center of a cake comes out clean and dry.
Let cupcakes cool in muffin tins on wire racks for 5 minutes.
Then remove and cool completely on the racks.
Homemade applesauce makes a nice accompaniment to these cupcakes.