Breakfast: Winning Recipe Oatmeal-Raisin Cupcakes, Orange Cream Cheese Icing

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Winning Recipe Oatmeal-Raisin Cupcakes, Orange Cream Cheese Icing

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

3 3/4 cups old-fashioned rolled oats, divided
2 1/2 cups all-purpose flour
2/3 cup oat bran
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups unsalted butter, room temperature
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
1 1/2 cup raisins
1 cup sweetened flaked coconut
Orange Cream Cheese Icing, recipe follows

Instructions

Preheat the oven to 375 degrees F. Line standard cupcake pans with 36 cupcake liners.
Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until pale and fluffy. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Beat in the vanilla. Turn the speed to low, add the flour mixture, and beat until combined. Beat in the sour cream. Stir in the raisins by hand. Transfer 2 3/4 cups batter to a small bowl, and then stir the coconut and the remaining 1 3/4 cups oats. Divide the plain batter among the cupcake liners, and then top each with 1 tablespoon oat-coconut batter. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
To assemble: Frost the cooled cupcakes with Orange Cream Cheese Icing.

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