SUGAR FREE MUFFINS
1/2 c. vegetable shortening
2 env. Sweet-N-Low
2 eggs
1 1/2 c. flour
1 1/2 tsp. baking powder
1 c. raisins
Orange juice
(In small saucepan, place raisins in just enough orange juice to cover. Simmer over low flame until raisins are softened. Remove from heat and cool).
In medium sized bowl, cream shortening with Sweet-N-Low. Beat in eggs singly. Mix flour with baking powder and add to creamed batter, mixing until smooth.
Add raisin juice mixture and combine until smooth and creamy. Fill cupcake liners in pan evenly to fill 12 cupcakes. Bake at 350 degrees for 30-35 minutes (or until light golden).
LOW-FAT CHOCOLATE CUPCAKES
1 1/2 c. flour
1/2 c. sugar
1/4 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 c. water
1/2 c. orange juice
3 tbsp. vegetable oil
1 tbsp. vinegar
1 tsp. vanilla
1/3 c. miniature chocolate chips
Sift flour, sugar, cocoa, baking soda and salt into a medium size bowl. Make a well in center of dry ingredients.
Combine water, orange juice, oil, vinegar and vanilla. Add to dry ingredients and stir just until moist. Fold in chocolate chips.
Spoon into paper-lined muffin pan. Bake at 375 degrees for 12 minutes. Remove from pan immediately. Cool. Makes 12. 155 calories each with 4.5 grams fat each.
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