DIABETIC GINGERBREAD CUPCAKES
This was a WeightWatchers recipe that I modified to make it more diabetic friendly. The original recipe called for all purpose flour, brown sugar, butter and an egg. I mixed the flours, used natural unsweetned applesauce for the butter and egg substitute for the egg. Also, the molasses was cut from 1/3 cup to 2 tablespoons.
Provided by PaulaG
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Spray non-stick muffin tin with cooking spray.
- Mix dry ingredients together in a large bowl with a wire whisk.
- Mix applesauce, brown sugar replacement, buttermilk, molasses, water and egg substitute together in a medium sized bowl.
- Stir the applesauce mixture into the dry ingredients until well blended.
- Spoon into prepared muffin tin.
- Bake for approximately 30 minutes.
- Can be served warm or at room temperature.
Nutrition Facts : Calories 102.5, Fat 0.8, SaturatedFat 0.2, Cholesterol 18, Sodium 170.5, Carbohydrate 21.8, Fiber 1.4, Sugar 8.3, Protein 2.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #cuisine #preparation #healthy #cupcakes #desserts #european #diabetic #low-fat #cakes #dietary #low-saturated-fat #low-in-something
You'll also love
