Strawberry-Filled Cupcakes

Enjoy this easy cupcake recipe, Strawberry-Filled Cupcakes

Strawberry-Filled Cupcakes

Time: 25 minutes, Servings: 12

• 2 cups moist-style yellow cake mix (Pilsbury 50% less Sugar brand)
• 1/3 cup no-sugar-added applesauce
• 1/4 cup sugar-free strawberry preserves
• 1/2 teaspoon baking powder

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, mix cake mix and baking powder.  Add applesauce and 1 cup of water, stir until blended.
3. Spray a 12 cup muffin pan with nonstick spray.  Evenly distribute cake mix among the cups.  Bake in the oven for 20-22 minutes.
4. While cupcakes are cooking, place preserves in the bottom corner of a Ziploc bag.  Snip the corner off with scissors, this will be used to squeeze the preserves onto the cupcakes.
5. Remove cupcakes from the oven.  Use a knife to carefully poke a small hole in the middle of the top of each cupcake.  Use the Ziploc bag to squeeze the preserves evenly into the holes you created in the cupcakes.  Allow to cool and enjoy this easy cupcake recipe!

Serving 1 cupcake: Calories: 92, Fat: 1.75g, Carbs: 19g, Fiber: 0g, Sugars: 9.5g, Protein: 0.5g

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High Fiber Brownie Muffins

HIgh Fiber Brownie Muffins

• 1 box Betty Crocker Low Fat brownie mix
• 1 can unseasoned black beans

1. Preheat oven to 350 degrees.
2. Rinse black beans and pour into a food processor.  Mix with enough water to make a puree.  Set aside.
3. In a medium sized mixing bowl, add brownie mix.  Next, take the bean puree and add to brownie mix and mix well until it forms a batter.
4. Spray a 12-cup muffin pan with non-stick cooking spray or line with muffin liners.  Distribute mixture evenly into muffin pans and bake for 20-25 minutes until muffins are cooked.  These are great for packing and taking to work!

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A special thanks to Heather Martinez for the delicious brownie recipe, these brownie muffins are loaded with fiber, as the recipe calls for black beans instead of oil and eggs!  Thanks Heather!

No Bake Peanut Butter Bars

No Bake Peanut Butter Bars

Prep and Cook Time: 1 hour, Servings: 6

1 Tbsp trans-free margarine (Promise or I can’t believe it’s not butter)

3 cups marshmallows (25)

1 Tbsp natural peanut butter

3 cups wheat square cereal (Fiber One or Kashi brand)

1/2 cup dry-roasted peanuts

1/4 cup semisweet chocolate chips

1. Coat an 8×8 baking pan with non stick cooking spray.
2. Melt the margarine in a large sauce pan over medium heat.  Add the marshmallow and cook, stirring for 4-5 minutes or until melted.  Stir in peanut butter, stirring until well combined and smooth.  Remove the saucepan from the heat, add the cereal and peanuts, and stir until well coated.
3. Transfer to baking pan, using a rubber spatula.  Place a piece of wax paper coated with cooking spray over the top and press down with your hand to flatten.  Cool for 20 minutes.
4. Remove the cereal square from the pan and set on a rack over a baking pan.  Place the chocolate chips in a small bowl and microwave in 5 second increments, stirring with a spoon in between each, for 25 seconds or until melted.  Using a small spoon, drizzle the chocolate in a quick back-and-forth motion over the cereal square.  Cool completely for 20 minutes.

Calories: 324, Protein: 7g, Carbohydrates: 42g, Fiber: 5g

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