| 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 joe.di.bellante@juno.com (JOSEPH F BELLANTE)
on Mar 10, 1998
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