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
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)
Yields
1 Servings