Tasty!

 Spicy Chocolate Cupcakes

o   Gluten Free

o   Low Fat

o   High Fiber

Ingredients:

·         ¾ cup brown sugar

·         1/3 tsp stevia powder

·         ½ cup egg substitute/liquid egg white

·         ¾ (ish) unsweetened applesauce

·         2 Tbsp sunflower oil

·         2-3 Tbsp plain Greek yogurt

·         One 15 oz can black beans, rinsed, drained, and pureed until smooth

·         2 tsp. vanilla extract

·         1 tsp. orange extract

·         1 cup +/- gluten free flour blend (I use a blend of coconut and brown rice flours with a bit of tapioca starch and a pinch of xanthan gum)

·         1 cup cocoa powder

·         2 tsp baking powder

·         1 tsp baking soda

·         ½ tsp salt

·         ½- ¾ tsp chili powder

·         ½- 1 tsp nutmeg

·         ½ tsp clove

Instructions:

Preheat oven to 375*.  Line muffin tin with paper liners

Puree beans with applesauce and oil until perfectly smooth.

Add egg whites, yogurt, and extracts and blend another two- three minutes

Sift together flour, cocoa, baking powder, soda, salt, chili, nutmeg and clove.

Add dry ingredients to liquid a little at a time, blending completely after each addition.

Fill muffin wells 2/3 full.

Bake 14-16 minutes (check for doneness with a toothpick.)

Cool five minutes before removing from pan.

Cool completely on wire rack before frosting. (I use a whipped vanilla frosting.)