Veggie Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
125 ml soft, non-hydrogenated margarine174 ml sugar1 egg5 ml vanilla75 ml plain lowfat yogurt75 ml cocoa powder300 ml flour2 ml baking powder2 ml baking soda2 ml salt125 ml finely grated or pureed raw carrot125 ml finely grated or pureed raw zucchini
Method:
1. Preheat the oven to 350.
2. Blend together margarine and sugar.
3. Add in egg and vanilla and cream until light and fluffy
4. Stir in the yogurt and cocoa powder and mix until smooth.
5. Stir in the rest of the dry ingredients and mix until just blended.
6. Fold in the carrots and zucchini.
7. Bake in lined or greased muffing tins for 22-25 minutes. DO NOT OVERBAKE.
Number of Servings: 6
Recipe submitted by SparkPeople user FOODS111.
1. Preheat the oven to 350.
2. Blend together margarine and sugar.
3. Add in egg and vanilla and cream until light and fluffy
4. Stir in the yogurt and cocoa powder and mix until smooth.
5. Stir in the rest of the dry ingredients and mix until just blended.
6. Fold in the carrots and zucchini.
7. Bake in lined or greased muffing tins for 22-25 minutes. DO NOT OVERBAKE.
Number of Servings: 6
Recipe submitted by SparkPeople user FOODS111.
Nutritional Info Amount Per Serving
- Calories: 416.3
- Total Fat: 20.8 g
- Cholesterol: 172.2 mg
- Sodium: 951.1 mg
- Total Carbs: 52.4 g
- Dietary Fiber: 4.2 g
- Protein: 9.8 g
Member Reviews