Ingredients
6
6 servings
- •6 tablespoons nonfat dry milk powder
- •¾ cup hot black tea, or as needed
- •nonstick cooking spray with flour
- •2 teaspoons ground cinnamon
- •1 teaspoon ground nutmeg
- •1 teaspoon ground allspice
- •½ teaspoon ground cloves
- •¼ teaspoon ground black pepper
- •1 cup all-purpose flour
- •1 cup lightly packed brown sugar
- •6 tablespoons unsweetened cocoa powder
- •1 teaspoon baking soda
- •½ teaspoon baking powder
- •½ teaspoon salt
- •¼ cup sunflower seed oil
- •1 egg, lightly beaten
- •1 teaspoon grated fresh ginger
Instructions
- Put nonfat milk powder in a measuring cup; stir in enough black tea to make 1 cup. Stir until milk is dissolved. Set aside to cool.
- Preheat oven to 375 degrees F (190 degrees C). Spray a muffin pan with nonstick cooking spray.
- Combine cinnamon, nutmeg, allspice, cloves, and black pepper together in a small bowl.
- Sift spice mixture, flour, brown sugar, cocoa powder, baking soda, baking powder, and salt together into a large bowl. Stir cooled tea mixture, oil, and egg into flour mixture until batter is just combined; fold in ginger. Spoon batter into the prepared muffin cups, filling each 3/4-full.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 12 to 15 minutes. Cool cupcakes on wire racks.
Nutritional Facts
Per 6 servings
- Calories: 305
- Carbohydrate: 48g
- Fat: 11g
- Fiber: 3g
- Protein: 7g
- Sugar: 28g
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