| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 3/4 | c | All-purpose flour |
| 1 | pk | (4-serv) instant pistachio pudding mix |
| 3/4 | c | Miniature chocolate pieces |
| 2/3 | c | Sugar |
| 2 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2 | Beaten eggs | |
| 1 1/4 | c | Milk |
| 1/2 | c | Cooking oil |
| 1 | ts | Vanilla or 1/4 teaspoon almond extract |
| 1/2 | A can cream cheese frosting; (1cup) | |
| Green colored sugar | ||
| 1/2 | c | Candy-coated milk chocolate pieces |
INSTRUCTIONS
Grease muffin cups or line with paper bake cups. In a large mixing bowl stir to- gether flour, pudding mix, chocolate pieces, sugar, baking powder, and salt. In a small bowl combine beaten eggs, milk, oil, and vanilla or almond extract. Stir into flour mix- ture just till combined. Fill muffin cups 2/3 full. Bake in a 375* oven for 18 to 20 minutes or till golden brown. Cool on a wire rack. Frost with cream cheese frosting; sprinkle with green sugar then milk chocolate pieces. Makes 18. Nutrition information per cupcake: 285 cal., 3g pro., 40g carbo., 13g fat, 32mg chol., 179mg sodium, 77 mg potassium, 0g dietary fiber. Better Homes and Gardens, March 1989 (Page 135) Posted to recipelu-digest by [email protected] (JOSEPH F BELLANTE) on Mar 10, 1998
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