My Oh My!  These Are Amazing!

Only 166 Calories and Diabetic Friendly, too!

 

 

 

 

INGREDIENTS

  • 1/2 8 ounce package fat-free cream cheese, softened
  • 1/4 cup frozen egg product, thawed
  • 1/3 cup granulated sugar
  • 1/3 cup miniature semisweet chocolate pieces
  • 1 1/2 cups all-purpose  flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup water
  • 1/3 cup cooking oil
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla
  • 1/2 cup plain low-fat granola

 

 

DIRECTIONS

 

1. Line 18 muffin cups with paper bake cups; set aside.

 

2. Beat cream cheese with an electric mixer in a small bowl on medium speed till smooth. Add egg product and the 1/3 cup granulated sugar. Beat on medium speed for 1 minute or till smooth. Stir in semisweet chocolate pieces; set aside.

 

3. Combine flour, the 1 cup granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add water, oil, vinegar, and vanilla. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of the bowl occasionally. Spoon batter into the prepared muffin cups, filling each half full. Spoon about 1 tablespoon of cream cheese mixture over each. Sprinkle with granola.

 

4. Bake in a 350 degrees oven for 25 to 30 minutes or till tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 10 minutes. Remove cupcakes from pan; cool thoroughly on wire rack.

Makes 18 Cupcakes

Calorie:  166 each, Carbohydrate 27 grams

Diabetic Exchanges:  Starch (d.e): 2; Fat (d.e): 1

Receipe from diabeticlivingonline

 

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