Pineapple cupcakes
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Pineapple cupcakes calories by ingredient
Number of Servings: 24
Ingredients
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32 graham cracker squares
1 cup skim/nonfat milk
1/2 cup low-fat margarine
2 large eggs
1 CUP Splenda
1/2 cup walnuts
1 teaspoon baking soda
1 cup pineapple juice
1 cup Splenda
Directions
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.
Member Ratings For This Recipe
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