Healthy Recipes Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 mins cooking spray 1/2 cup all-purpose flour 3 tbsp almonds 1 tsp baking powder ¼ cup butter ¼ cup sugar or sugar substitute (see Note below) ¼ cup fresh or frozen egg product, thawed ½ tsp vanilla extract ¼ tsp almond extract ¼ cup fat-free milk 2 tbsp spreadable fruit, raspberry, seedless 1. Preheat oven to 375°F. Coat twenty-four 1 3/4-inch muffin cups with spray; set aside. In a bowl, stir together flour, ground almonds, and baking powder; set aside. 2. In a medium bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add sugar; beat until mixed. Beat in egg, vanilla, and almond extract. Alternately add flour mixture and milk, beating on low speed just until combined after each addition. 3. Fill prepared muffin cups, using about 2 teaspoons batter for each. Drop 1/4 teaspoon of spreadable fruit onto batter in each cup. If desired, top each with almonds. 4. Bake about 10 minutes or until a toothpick inserted off-center (not into spreadable fruit) comes out clean. Cool in muffin cups on wire rack for 5 minutes; remove from cups. Cool completely. Yield: 24 cupcakes Note: For sugar substitutes, choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow package directions to use amount equivalent to 1/4 cup sugar. If you like, omit the sliced almonds and dust the cupcakes with sifted powdered sugar. Nutritional Info (Per Serving): Calories: 47, Total Fat: 3 g, Saturated Fat: 1 g, Carbs: 5 g, Protein: 1 g, Sodium: 30 mg, Cholesterol: 5 mg, Dietary Fiber: 0 g, Fat Exchange: 0.5, Carb Exchange: 0.5
Posted on: Mon, 09 Sep 2013 17:22:38 +0000
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