Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Combine the first 4 ingredients in a bowl, and stir well. Add the molasses, water, melted margarine, and egg, and beat at medium speed of a mixer for 2 minutes. Divide batter evenly among 6 muffin cups coated with cooking spray. Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and let cool completely. Combine peaches and berries, and toss well. Combine whipped topping and molasses; stir well. Split cupcakes in half, and top each cupcake with 1/2 cup fruit mixture and 4 teaspoons whipped topping mixture. Yield 6 servings. Per serving: 310 Calories; 13g Fat (37% calories from fat); 4g Protein; 46g Carbohydrate; 52mg Cholesterol; 378mg Sodium NOTES : Gingerbread is simple to prepare and was eaten as a treat by African-Americans in the antebellum South. Here it teams up with berries and peaches, traditional summer fruits, and a dollop of molasses-flavored whipped topping. Recipe by: Cooking Light, Jul/Aug 1995, page 112 Posted to MC-Recipe Digest V1 #582 by Terry Pogue on Apr 20, 1997
