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Ingredientes
- 2 c. self-raising flour
- 1 tsp baking pwdr
- 1/2 tsp grnd cinnamon
- 1/2 tsp grnd nutmeg
- 1/2 c. SPLENDA
- 1 c. frzn raspberries, unthawed
- 3/4 c. shredded coconut, toasted
- 1 x egg, lightly beaten
- 1 c. lowfat milk
- 60 gm butter, melted
- 30 gm butter, room temperature
- 1 x block PHILADELPHIA Cream Cheese, (125 grams )
- 1/2 c. SPLENDA
- 2 tsp fresh lemon juice
Direcciones
- 1 . Lightly grease a 12 hole 1/3 c. muffin pan.
- 2. Sift flour, baking pwdr, cinnamon and nutmeg into a mixing bowl.
- Stir in Splenda, raspberries and coconut, add in egg, lowfat milk and butter. Mix till just combined (mix will stiff be lumpy).
- 3. Spoon mix into prepared pan and bake in a moderately warm oven
- (190C) for 25 to 30 min. Serve hot or possibly cool, topped with Philly Cream Cheese Frosting.
- FROSTING: Makes 1 c. (sufficient to cover one cake or possibly 12 muffins)
- 1. Beat butter for 1 minute till light and creamy. Add in Philly Cream Cheese and beat a further 3 min or possibly till smooth.
- 2. Add in Splenda and lemon juice, mix for 30 seconds. Don't over-mix or possibly frosting will become very runny in texture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 12 servings | |
| Calories 238 | |
| Calories from Fat 68 | 29% |
| Total Fat 7.79g | 10% |
| Saturated Fat 4.92g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 428mg | 18% |
| Potassium 99mg | 3% |
| Total Carbs 40.3g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 21.72g | 14% |
| Protein 3.52g | 6% |
