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    4 pt. Very Lemony Cupcakes


    Source of Recipe


    WW Magazine N/D'98

    List of Ingredients




    1 3/4 cups all-purpose flour
    1/2 cup sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 8 oz carton lemon chiffon fat-free yogurt
    1 tablespoon grated lemon rind
    1/3 cup fresh lemon juice
    3 tablespoons vegetable oil
    cooking spray
    1 cup sifted powdered sugar
    4 teaspoons fresh lemon juice

    Recipe



    Preheat oven to 400 degrees. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine yogurt and next 3 ingredients; stir well with a whisk. Add yogurt mixture to dry ingredients, stirring just until moist (batter will be stiff). 3 Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter evenly into muffin cup liners. Bake at 400 degrees for 20 minutes or until cupcakes spring back when lightly touched in center.

    Remove cupcakes from pans immediately; place on a wire rack. Let cool 5 minutes. Combine powdered sugar and 4 teaspoons lemon juice; stir well. Spread over tops of warm cupcakes.

    Yield: 1 dozen (serving size: 1 cup-cakes).

    POINTS: 4; Exchanges: 1 1/2 Starch, 1/2 Fruit, 1/2 Fat. Per serving: Cal 173(19% from fat); Pro 2.4g; Fat 3.6g(sat 0.6g); Carb 33.3g; Fib 0.5g; Chol 0mg; Iron 0.8mg; Sod 121mg; Calc 48mg.

 

 

 

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