Geraldine Spencer, Kansas City, KS, sent in a muffin recipe for me to lighten up. While I got rid of lots of the calories, I kept just enough to keep this recipe truly magical!
1 1/2 cups all purpose flour 1/2 Splenda Granular 2 teaspoons baking powder 1 teaspoon baking soda 3/4 cup Dannon plain fat-free yogurt 1/3 cup Carnation Nonfat Dry Milk Powder 1 egg or equivalent in egg substitute 1/4 cup I Can't Believe It's Not Butter Light Margarine, melted 1 teaspoon vanilla extract 1/4 cup chopped walnuts 1/4 cup mini chocolate chips 8 maraschino cherries, chopped
Preheat oven to 375 degrees. Spray 8 wells of a 12 hole muffin pan with butter flavored cooking spray or line with paper liners. In a large bowl, combine flour, Splenda, Baking powder and baking soda. In a medium bowl, combine yogurt and dry milk powder. Stir in egg, margarine, and vanilla extract. Add liquid mixture to dry mixture. Mix gently just to combine. Fond in walnuts, chocolate chips and chopped cherries. Spoon about 1/4 cup batter into each prepared muffin well. Bake 12 to 15 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and let set for 5 minutes. Remove muffins from pan and continue cooling on a wire rack.
Serves 8 - Each serving equals: HE: 1 Br, 1 Fa, 1/4 FFM, 1/4 Pr, 1/2 Sl 199 Calories, 7g Fa, 6g Pr, 28g Ca, 389mg So, 163 mg Cl, 1g Fi Diabetic: 1 1/2 St, 1 Fa
HINTS: 1. Fill unused muffin wells with water. It protects the muffin tin and ensures even baking. 2. Batter will be thick
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