Dessert: Tomato Soup Cupcakes

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Tomato Soup Cupcakes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 1/4 cups all-purpose flour
1 1/3 cups sugar
4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 (10.75-ounce) can tomato soup
16 tablespoons (2 sticks) unsalted butter, melted
4 large eggs, lightly beaten

Instructions

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cloves and cinnamon. In a large bowl, whisk together the soup and butter until well combined. Stir in the eggs and 1/2 cup water. Fold in the flour mixture to the tomato soup mixture just until combined. In a 12-cup muffin tin fitted with paper liners, divide the batter. Bake until the cakes test clean when pierced with a toothpick, about 18 minutes. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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