Ingredients:
1/2 cup unsweetened applesauce
1 8oz can crushed pineapple, drain and reserve juice
1/3 cup skim milk
1/3 cup egg substitute (i.e. Egg Beaters) or 4 egg whites
1/2 tsp vanilla
1 3/4 cups flour
1/3 cup sugar
2 tsp baking powder
1/4 cup brown sugar
12 maraschino cherries (optional)
Directions:
Preheat oven to 350. Line a muffin pan with cupcake liners. Stir together the applesauce, reserved pineapple juice, milk, egg substitute, and vanilla. Combine flour, white sugar and baking powder. Stir wet ingredients into dry ingredients. Pour batter into muffin pan. Sprinkle the top of the batter with crushed pineapple. Sprinkle brown sugar over the pineapple. Bake for 28 minutes until a toothpick tests clean. Cool 10 minutes. Serve warm.
Just the cake without the pineapple and topping might make a nice light cake to use for a strawberry shortcake. Try flavoring it with almond extract instead of vanilla.
Servings: 12 Points: 2 Calories: 122 Fat: 0.2g Fiber: 0.9g Sugars: 11g
