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Jyl Steinback
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Orange-Berry Walnut Cupcakes

Easy - Do Ahead - Freeze

1 cup whole-wheat flour
1 cup all-purpose flour
1/3 cup sugar
1/3 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 cup orange juice
1/4 cup nonfat vanilla yogurt
1/4 cup egg substitute
2 teaspoons grated orange peel
1 cup Craisins
2 tablespoon chopped walnuts
1/2 cup powdered sugar
2 teaspoons water

Preheat the oven to 350 degrees. Spray two 12-cup muffin pans with nonfat cooking spray. Combine the whole-wheat flour, all-purpose flour, sugar, brown sugar, baking powder, baking soda, and cinnamon in a large bowl; mix well. Combine the orange juice, yogurt. and egg substitute in a medium bowl; mix with an electric mixer (or process in food processor) until creamy and smooth. Gradually add the yogurt mixture to the flour mixture, stirring just until moistened and blended. Fold in the orange peel, Craisins and walnuts. Fill the muffin cups 3/4 full; bake for 20 to 25 minutes, until cooked through. Cool in the pan for 5 to 10 minutes. Remove from the pan and completely cool on wire rack. Combine the powdered sugar and water in a small bow; mix well. Drizzle the icing over the cooled cupcakes. Let stand for 15 minutes before serving or packaging for storage.

Serves: 24

Nutrition per Serving:
Calories 91
Fat 0.5 grams
Carbohydrate 21 grams
Cholesterol 0 milligrams
Dietary Fiber 1 gram
Protein 2 grams
Sodium 48 milligrams

1 1/2 other carb

Carb Choices : 1