Veggie and Fruit Cupcakes
Veggie and Fruit Cupcakes
Calories 92 (22% from fat)
Fat 2.2 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. 1 mg.
Sodium 230 mg.
Carb. 15 gram
Fiber 2.9 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 4 gram
Veggie and Fruit Cupcakes (Vegetarian)
Calories 93 (24% from fat)
Fat 2.4 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Chol. 1 mg.
Sodium 221 mg.
Carb. 15 gram
Fiber 2.9 gram
Sugar 3 gram
Sugar Alcohol 0 gram
Protein 3.3 gram
Ingredients
fat free butter flavored cooking spray
3/4 cup bran flakes cereal
(We used Kellog's All-Bran Complete Wheat Flakes.)
1 cup whole wheat flour
2 Tbsp. wheat germ
1/4 cup ground flax seeds
1/4 cup Splenda
(We used the box that measures cup for cup like sugar.)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon, ground
1/4 tsp. salt
2 large egg whites
(Vegetarians can substitute 1/4 cup silken tofu, soft for the egg whites.)
1/4 cup sugar free syrup
(We used Cary's Sugar Free Syrup.)
1 Tbsp. extra-virgin olive oil
1 tsp. vanilla extract
2/3 cup fat free milk
1/3 cup carrots, finely chopped
1/3 cup zucchini, finely chopped
1/4 cup raisins
(We used Golden Raisins.)
1/2 cup pineapple, finely chopped
1. Preheat the oven to 350 degrees Fahrenheit. Spray the trays of an 12 cupcake baking pan with fat-free cooking spray.
2. Pour the bran flakes in a bowl and use a measuring cup to crush them. Then combine the next 8 ingredients, whole wheat flour through salt in the same mixing bowl. Whisk everything together.
3. Stir in the next 5 wet ingredients, egg whites through milk. Once it's combined, fold in the fresh fruit and vegetables, carrots, zucchini, raisins and pineapple.
4. Divide the mixture evenly into 12 trays of the cupcake pan (about 1/4 cup each).
5. Bake for 20-22 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool in the pan on a wire rack. Remove from cupcake pan and serve.
Yield: 12 Servings
Freeze cupcakes for easy re-heating later. Make sure they're tightly sealed inside freezer safe bags or plastic containers.
Microwave each cupcake for approximately 45 seconds to 3 minutes, depending on microwave strength. Cover the cupcake with a damp paper towel to keep it softer.
