1 1/2 c. SR flour
1/4 c. splenda/sugar
1 egg, beaten
6 oz. can frozen pink lemonade concentrate, thawed
1/4 c. milk
1/3 c. oil
1/2 c. chopped pecans, optional
Preheat oven to 375 degrees. Combine dry ingredients. In another bowl, combine 1/2 c. lemonade, egg, milk, and oil. Add dry mixture and stir in nuts. Prepare muffin tins by spraying or using cupcake liners. Fill 2/3 full with batter. Bake for 15-20 minutes. Remove from oven and immediately brush on remaining lemonade. Sprinkle with confectioners sugar, if desired : )
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