Maple Oat Cupcakes

Ingredients:

• 3 3/4 cups Kiggins Quick Oats
• Any Flavor Icing, as desired
• 2 cups Fairhill Farms Applesauce
• 9 tbs Bramley`s Maple Syrup
• 1 1/2 tsp Ginger Evans Baking Soda
• 1 1/2 tsp Ginger Evans Baking Powder
• 3 tsp Marcum Vanilla Extract
• 9 tbs Medeiros Vegetable Oil
• 1 1/2 tsp Marcum Cinnamon
• 3/4 tsp Marcum Salt
• 24 Ginger Evans Baking Cups

Directions:

1. Preheat oven to 375°F. Line muffin tins with baking cups.
2. In a food processor, grind oats to create a fine oat flour.
3. In a large bowl, whisk together oat flour, baking soda, baking powder, cinnamon, and salt.
4. In a separate medium bowl, combine maple syrup, vegetable oil, applesauce, vanilla and 9 tbs of water.
5. Fold wet ingredients into dry and mix until everything is incorporated.
6. Fill 24 baking cups, and bake for 18-22 minutes. Test with a toothpick.
7. Allow cupcakes to cool for 20 minutes then ice the cupcakes accordingly.
8. Enjoy!

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