Protein
13.3G
Calories
159
P:E Ratio
0.8
Prep
10 min
Cook
20 min
Yield
10
INGREDIENTS
DRY BASE
WET MIX
INSTRUCTIONS
Preheat the oven
Preheat the oven to 350°F (177°C). Line a muffin tin with cupcake liners and spray with cooking spray.
In a large
In a large bowl, mix all the dry ingredients together thoroughly. In a separate bowl, mix the wet ingredients with the apples and carrots.
Slowly mix the
Slowly mix the dry ingredients into the wet ingredients bowl, until everything is well blended (the texture should be thicker than last time)
Fill the cupcake
Fill the cupcake liners about 3/4 full of the batter. "I put 1/4 cup in each cupcake liner!"
Bake in the
Bake in the oven for 20 minutes or until a toothpick comes out clean when you prick the cake with one.
Remove from the
Remove from the oven and allow to cool down for at least 20 minutes before serving.
P:E RATIO
0.8
Low
NUTRITION FACTS
Nutrition Facts
10 servings per container
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.