Black - Eyed Babycakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 146.1
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 63.9 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 1.7 g
- Protein: 2.7 g
View full nutritional breakdown of Black - Eyed Babycakes calories by ingredient
Introduction
These are large, very moist apple-cinnamon muffins perfect for a busy school day. You don't even have to tell the kids that there are beans in them - and you don't have to believe that they're low fat and protein filled, either! These are large, very moist apple-cinnamon muffins perfect for a busy school day. You don't even have to tell the kids that there are beans in them - and you don't have to believe that they're low fat and protein filled, either!Number of Servings: 12
Ingredients
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1 cup cooked black-eyed peas, pureed
2 1/2 tbsp fat-free nayonnaise
1/3 cup canola oil
1/3 cup low fat plain soy milk
1 cup chunky, unsweetened applesauce
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/3 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tbsp cinnamon
Directions
Preheat oven to 400 F, grease 12 muffin cups.
In a large mixing bowl, combine peas, nayonnaise, soy milk and applesauce.
In a separate bowl, combine flours, sugar, baking powder, baking soda and cinnamon.
Stir dry mixture into puree mixture just until flour is moistened.
Bake for 15 minutes, then cool 5 minutes in tins before turning out onto a rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a large mixing bowl, combine peas, nayonnaise, soy milk and applesauce.
In a separate bowl, combine flours, sugar, baking powder, baking soda and cinnamon.
Stir dry mixture into puree mixture just until flour is moistened.
Bake for 15 minutes, then cool 5 minutes in tins before turning out onto a rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Member Ratings For This Recipe
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NTHRNGIRL
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GONNABE1/2OFME
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ROSSYFLOSSY
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MUGABI123
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ARTJAC
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CD6913562
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ZRIE014
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PATRICIAANN46
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PASTORDAN_ATDCC
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SUNPANTHER
I can't love this recipe enough. It has finally put beans into my vegetarian son's diet! Very moist. Instead of pureeing the beans first, i whizzed all wet things into a food processor, then added all the dry stuff - easy! I used spelt flour, soy milk, olive oil, and a teaspoon of ginger powder. - 8/25/12
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LONIANNE
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RAWMAMA67
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AGENTMNA
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CD1563633
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ZAEZAE
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JEANY42
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CT1954
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BEADINCHICK
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15THC_ODETTE
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VEXTRESSM