Nana - Nog Cupcakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 157.9
- Total Fat: 3.6 g
- Cholesterol: 6.0 mg
- Sodium: 74.9 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 0.8 g
- Protein: 2.8 g
View full nutritional breakdown of Nana - Nog Cupcakes calories by ingredient
Introduction
A simple, sweet way to use up the last bits and pieces of the Christmas food lying around the house! An orange glaze is wonderful on these, but they're awesome plain for breakfast too. A simple, sweet way to use up the last bits and pieces of the Christmas food lying around the house! An orange glaze is wonderful on these, but they're awesome plain for breakfast too.Number of Servings: 8
Ingredients
-
1/2 cup (1.7 oz) flour
2 tbsp (0.6 oz) whole wheat flour
3 tbsp (1 oz) vanilla custard powder
1 1/2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp salt
3 3/4 tbsp (2 oz) low-fat (not fat free) cream cheese, softened
1 1/2 tbsp (0.7 oz) low-fat margarine
7 tbsp (3 oz) sugar
1 banana, mashed
1/2 tbsp vanilla
1/4 cup egg nog
1/4 cup (1.5 oz) white chocolate chips
Directions
Preheat oven to 400F, grease 9 muffin cups with nonstick spray (I don't reccommend lining them - they stick).
In a small bowl, whisk together flours, custard powder, baking powder, nutmeg and salt. Set aside.
In a medium-large bowl, cream cream cheese, margarine and sugar.
Add banana and vanilla, breat well to combine.
Stir in half the flour mixture, followed by the egg nog.
Add the remaining flour mixture and white chocolate chips mixing well.
Bake for 17-18 minutes.
Cool 5 minutes in the tins before turning out and cooling completely.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
In a small bowl, whisk together flours, custard powder, baking powder, nutmeg and salt. Set aside.
In a medium-large bowl, cream cream cheese, margarine and sugar.
Add banana and vanilla, breat well to combine.
Stir in half the flour mixture, followed by the egg nog.
Add the remaining flour mixture and white chocolate chips mixing well.
Bake for 17-18 minutes.
Cool 5 minutes in the tins before turning out and cooling completely.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.