2¼ cups all-purpose flour	¼ cup applesauce
1 cup sugar	¾ cup skim milk
½ cup powdered sugar	1½ tsp. vanilla extract
1 tbsp. baking powder	¾ cup egg substitute

 

Preheat oven to 350°F. Spray 24 muffin cups with cooking spray or line with fluted paper liners.
In a large bowl, combine flour, sugars and baking powder; mix until ingredients are blended. Add applesauce, skim milk, vanilla extract and egg substitute to flour mixture; beat with electric mixer until smooth and creamy. Spoon batter into muffin cups, filling half to two-thirds full; bake 22 to 25 minutes, until toothpick inserted in centers come out clean. Cool 10 minutes; remove from pan and cool completely.

Cupcakes can be frozen at this point. Top cupcakes with low-fat frosting or powdered sugar, or decorate with a variety of sprinkles if desired, before or after freezing.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	90	1 other carb	1
Fat	0.1 g
Carbohydrates	20 g
Protein	2 g
Cholesterol	< 1 mg
Dietary Fiber	< 1 g
Sodium	55 mg