Oats-semolina cupcakes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
• STEP 2.In a bowl, mix together oats, semolina, flour, baking powder, and salt.
• STEP 3.In another bowl, whisk together eggs, sugar, oil, and vanilla extract.
• STEP 4.Gradually add the dry ingredients to the wet ingredients and mix until well combined.
• STEP 5.Fold in any additional mix-ins like chocolate chips or dried fruits.
• STEP 6.Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
• STEP 7.Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
• STEP 8.Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
• STEP 9.Serve the cupcakes as is or frost them with your favorite frosting.
• STEP 10.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• You can use instant oats or rolled oats for this recipe.
• Feel free to add your favorite mix-ins like nuts, raisins, or shredded coconut.
• If you prefer a sweeter cupcake, you can increase the amount of sugar.
• To make the cupcakes more indulgent, frost them with cream cheese frosting or chocolate ganache.

Storage and Serving

• These cupcakes are best served fresh, but you can store any leftovers in an airtight container at room temperature for up to 3 days.
• You can also freeze the cupcakes for up to 3 months. Thaw them at room temperature before serving.
• Serve the cupcakes as is or frost them with your favorite frosting. They are great for breakfast or as a snack.