I made this, and it turned out great.
I used 1/3 c Blackstrap molasses (very strong flavor) and 2/3 c "mild"
molasses (mother's brand). If you don't like a strong molasses flavor, maybe
cut molasses with sorghum or honey.
I made 1 dozen regular cupcakes (baked prox. 25 min) and 18 mini-muffins
(baked approx 15 min).
Kids loved them, and the perimeter of the cakes had that good sweet crust
(like a muffin top) which I was suprised at considering no fat.
- Julie in Kalamazoo where the temp is 20 degrees warmer than usual.
------------------------------