Modified Carrot Cup Cakes

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 95.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 151.2 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Modified Carrot Cup Cakes calories by ingredient



Number of Servings: 16

Ingredients

    Mix in medium bowl: flour, baking soda, baking powder & cinnamon in medium bowl.
    Beat in large bowl: apple sauce, 4 egg whites and sugar.
    Add: dry ingredients to apple sauce mixture. Blend well.
    Stir in: drained pineapple, carrots and raisins.
    Beat: 2 egg whites to medium peaks in separate bowl
    Fold: beaten egg whites into the batter.
    Pour: 1/3 cup batter into muffin tin with paper liners.

Directions

Preheat oven to 450. Bake 10. Lower heat to 350 and cook until toothpick comes out clean (about 13 minutes).

Serving Size: Make 16 cupcakes