Andrew's Lemon Cupcakes
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 160.3
- Total Fat: 6.8 g
- Cholesterol: 0.9 mg
- Sodium: 22.9 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 1.1 g
- Protein: 3.1 g
View full nutritional breakdown of Andrew's Lemon Cupcakes calories by ingredient
Introduction
Low-fat yogurt and egg substitute help lighten up these moist and fluffy muffins, and if you so desire you can even cut the sugar down and swap applesauce for some of the oil. Even made as is, these are a delicious option for a midday snack. Low-fat yogurt and egg substitute help lighten up these moist and fluffy muffins, and if you so desire you can even cut the sugar down and swap applesauce for some of the oil. Even made as is, these are a delicious option for a midday snack.Number of Servings: 18
Ingredients
-
1 cup flour
1 cup whole wheat flour
1 cup sugar
1 tsp baking soda
2 tsp baking powder
1/2 cup egg substitute (such as Egg Beaters), or 2 eggs, lightly beaten
1/2 cup canola oil
1 cup low-fat plain yogurt
1/4 cup lemon juice
1 1/2 tbsp lemon zest
1 1/2 tbsp poppy seeds
Directions
Preheat oven to 350°F. Line muffin tins with liners or grease.
Whisk all the dry ingredients together in a large bowl.
In a separate bowl, beat egg beaters, oil, yogurt, lemon juice and lemon zest in a smaller bowl.
Add wet ingredients and mix lightly, then mix in poppy seeds gently.
Bake for 25 minutes, cool 10 minutes in the pan then turn out and cool completely.
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.
Whisk all the dry ingredients together in a large bowl.
In a separate bowl, beat egg beaters, oil, yogurt, lemon juice and lemon zest in a smaller bowl.
Add wet ingredients and mix lightly, then mix in poppy seeds gently.
Bake for 25 minutes, cool 10 minutes in the pan then turn out and cool completely.
Number of Servings: 18
Recipe submitted by SparkPeople user JO_JO_BA.