My favorite trainer ever, Kevin, who runs San Diego FitCamp, passed along this recipe for healthy, organic cupcakes that he swears are popular with his kids. I thought I would share it with you guys, though I haven't tried it yet (hence no pretty picture of this healthiness smothered in cream cheese frosting). But, I trust the man who made me do 150 lunges in a day.
Organic Pumpkin / Flaxseed Cupcakes
1 box of Dr. Oetker Organic Yellow Cake Mix (I just checked online & Wegmans has it)
1 cup of organic pumpkin puree
1/2 cup of water
2 tablespoons of vegetable oil
2 large organic eggs
1 large organic egg white
6 ounces of organic Greek or Whole-milk yogurt (I'm addicted to Stonyfield's Oikos unflavored greek yogurt)
3 scoops of Organic Cold-Milled Flaxseed
2 scoops of vanilla protein powder (Whey powder is better than soy protein powder)
Preheat the oven to 350 degrees and place paper baking cups in cupcake pan. Using an electric mixer, combine all ingredients and blend for 1-2 minutes. Pour the batter into the baking cups and bake until a toothpick inserted into the cupcake comes out clean, about 17-20 minutes.
170 calories, 8g protein, 30g carbs, 3g fiber & 5g fat
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