Pineapple cupcakes
- Number of Servings: 24
Ingredients
32 graham cracker squares1 cup skim/nonfat milk1/2 cup low-fat margarine2 large eggs1 CUP Splenda1/2 cup walnuts1 teaspoon baking soda1 cup pineapple juice1 cup Splenda
Please note: Splenda is in 1 cup increments. System would not give me information for cups only teaspoons.
Preheat oven to 350 degrees. Crush the graham crackers soak in milk, melted margarine until relatively smooth with no big chunks. Add beaten eggs, splenda, walnuts and baking soda. Mix well. Fill cupcake cups half full and bake for approximately 25 minutes (some ovens are longer some shorter so watch). Mix pineapple juice and another cup of splenda. Boil over low/medium heat until a syrup. Spoon over cupcakes and let sit and soak up syrup.
Number of Servings: 24
Recipe submitted by SparkPeople user JANIEBOW.
Preheat oven to 350 degrees. Crush the graham crackers soak in milk, melted margarine until relatively smooth with no big chunks. Add beaten eggs, splenda, walnuts and baking soda. Mix well. Fill cupcake cups half full and bake for approximately 25 minutes (some ovens are longer some shorter so watch). Mix pineapple juice and another cup of splenda. Boil over low/medium heat until a syrup. Spoon over cupcakes and let sit and soak up syrup.
Number of Servings: 24
Recipe submitted by SparkPeople user JANIEBOW.
Nutritional Info Amount Per Serving
- Calories: 86.4
- Total Fat: 4.7 g
- Cholesterol: 17.2 mg
- Sodium: 130.8 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 0.4 g
- Protein: 1.9 g