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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Thursday, November 29, 2012

Banana Cupcakes

This has to be the EASIEST recipe I've made in a long, long time. The hardest part was mashing the bananas.....and that's not hard at all.  I was thinking about what kind of icing/frosting to put on these, but they really don't need any. They're very moist and flavorful. A great way to use up some very ripe bananas.

BANANA CUPCAKES
Makes 12 Cupcakes
1 Cupcake = 3 PointsPlus™


1/2 cup light butter, softened
1 cup Splenda granulated
1 cup mashed bananas
1/4 cup fat-free egg substitute
1 tsp baking soda
1 1/2 cups all-purpose flour
1/4 tsp salt
1 tsp vanilla


Preheat oven to 350º. Line muffin tin with papers.

Mix all ingredients together.
 




 
 
 
 
Fill muffin papers 1/13 – 1/2 full.


Bake 20 minutes.


That's it!


Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan

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