Lemon-Raspberry Cupcakes

Name: Lemon-Raspberry Cupcakes Recipe
Yield: 12
Ingredients: 1 cup flour; 0.5 cup wheat flour; .25 cup lowfat buttermilk; 2 egg whites; 2 Tbsp lemon peel; 1 cup lemon juice; 2 Tbsp brummel & brown spread; 1 cup splenda

Number of Servings: 12

Ingredients

1 cup flour0.5 cup wheat flour.25 cup lowfat buttermilk2 egg whites 2 Tbsp lemon peel1 cup lemon juice2 Tbsp brummel & brown spread 1 cup splenda

Directions

Serving Size: makes 12 cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user NBLOOM122.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 154.5
Total Fat: 1.1 g
Cholesterol: 0.2 mg
Sodium: 30.0 mg
Total Carbs: 30.1 g
Dietary Fiber: 1.1 g
Protein: 2.8 g

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