Light Americana Cupcakes
Introduction
Made with whole-wheat flour, Splenda and very little added fat, these moist cupcakes won't wreck your diet!
Ingredients
Ingredients:
1 2/3 cup Whole Wheat Flour (very well sifted)
1 tsp Baking Powder
1/4 tsp Salt
1 cup Banana, mashed (2 large)
1/3 cup Fat Free Sour Cream
1 tsp Vanilla Extract
1/2 cup Canola Oil
1 cup Splenda No Calorie Sweetener
2 large eggs
1/2 tsp Baking Soda
*optional - Vanilla frosting or Greek yogurt plus berries for garnish (*NOT included in nutritional content)
Yields 18 cupcakes
1 2/3 cup Whole Wheat Flour (very well sifted)
1 tsp Baking Powder
1/4 tsp Salt
1 cup Banana, mashed (2 large)
1/3 cup Fat Free Sour Cream
1 tsp Vanilla Extract
1/2 cup Canola Oil
1 cup Splenda No Calorie Sweetener
2 large eggs
1/2 tsp Baking Soda
*optional - Vanilla frosting or Greek yogurt plus berries for garnish (*NOT included in nutritional content)
Yields 18 cupcakes
Directions
Preheat to 350. Line 18 cups of baking pan with cupcake liners.
Combine flour, baking powder, baking soda and salt in bowl.
In another bowl, blend bananas, sour cream, and vanilla. Beat in oil and Splenda. Add eggs one at a time, beating well after each.
Alternately add flour and banana mixtures, ending with flour.
Fill baking cups with batter. Bake 15-20 minutes. Cool on wire rack.
Optional: Frost with a small dollop of your favorite frosting and top with fresh berries (not included in nutritional value).
Combine flour, baking powder, baking soda and salt in bowl.
In another bowl, blend bananas, sour cream, and vanilla. Beat in oil and Splenda. Add eggs one at a time, beating well after each.
Alternately add flour and banana mixtures, ending with flour.
Fill baking cups with batter. Bake 15-20 minutes. Cool on wire rack.
Optional: Frost with a small dollop of your favorite frosting and top with fresh berries (not included in nutritional value).
Number of Servings: 18
