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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Made from Cream of Wheat and cucumber (yes, cucumber!), these unusual cupcakes are packed with lemon, coconut, nuts and dates for good measure! Ingredients:
1 cup farina (cream of wheat) |
1 tsp cinnamon |
1 tsp ground ginger |
1/2 tsp baking soda |
1 tsp baking powder |
2 cups (squeezed dry) coarsley grated cucumber (about 14 oz) |
1 egg |
1 tbsp canola oil |
3/4 cup sugar |
zest of 1 lemon |
1/4 cup shredded, sweetened coconut |
1/4 cup ground almonds |
1/4 cup diced dates |
Directions:
1. Preheat oven to 350F, line 12 muffin cups with paper liners.
2. In a medium bowl, whisk together farina, cinnamon, ginger, baking soda and baking powder. Set aside.
3. In a large bowl combine cucumber, egg, oil, sugar and lemon zest, blending well.
4. Stir in dry ingredients, coconut, almonds and dates until just combined.
5. Bake for 25 minutes, then cool in the tins 10 minutes before turning out.
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