Yield: 1 Servings
|8 packs||Sweet and Low|
|1¾ cup||Cake flour|
|1 teaspoon||Baking soda|
|½ teaspoon||Cloves; allspice, ginger|
|1 cup||Unsweetened applesauce|
|⅓ cup||Chopped walnuts|
Notes: (Diabetic) Emma A. Reichard, Lehighton. The Times, PA.
Cream shortening until fluffy. Beat egg and Sweet and Low till lemon colored, add to shortening alternately with applesauce, blending well after each addition. Add vanilla, add dry ingredients slowly. Stir in raisins and nuts. Heat oven to 375°. Line cupcake pans with paper liners, fill ⅔ full, bake for 15-20 minutes. Makes about 30 according to size of pan.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998