Cupcakes, Low-Fat Version

I love muffins, I tweaked an applesauce cake recipe and substituted an equal amount of applesauce for the vegetable oil and substituted an equal number of egg whites for whole eggs. This turned out to be a teacher's classroom favorite on Apple tasting day for my son.

• Ready In: 32 mins
• Yields: 24 muffins

Ingredients

• 18 1⁄4 ounces  yellow cake mix
• 3  egg whites
• 1⁄3 cup applesauce
• 1  tablespoon flour
• 1 1⁄4 cups water

Directions

1. Preheat oven to 350 degrees F.
2. Spray 24 muffin cups with nonstick flour based cooking spray.
3. Prepare cake according to package directions except, add 1 tablespoon of flour to the dry mix and blend well.
4. Substitute the applesauce for the oil in the recipe and use only egg whites instead of whole eggs.