Cranberry Chocolate Chip Muffins Cooking for Two, pg 252 By Joanna Lund Serves 2
Are you surprised that the recipe calls for the same amounts of cranberries and Splenda? (Well, have you ever tasted an unsweetened cranberry?!). These are tart and sweet and pretty as a picture, ideal for a mother-daughter brunch dessert.
2 tablespoons chopped fresh cranberries 7 tablespoons all-purpose flour 2 tablespoons Splenda Granular 1 tablespoon I Can't Believe It's Not Butter! Light Margarine 2 tablespoons Land O Lakes Fat Free Half & Half 1 tablespoon egg substitute 1/8 teaspoon baking soda 1 tablespoon mini chocolate chips
Preheat oven to 375 degrees. Spray 2 muffin wells with butter-flavored cooking spray or line with paper liners. In a small bowl, combine cranberries, 1 tablespoon flour, and 1 tablespoon Splenda. Set aside. In a medium bowl, combine margarine, half & half, and egg substitute using a wire whisk. In a small bowl, combine remaining 6 tablespoons flour, remaining 1 tablespoon Splenda, and baking soda. Add flour mixture to margarine mixture. Mix gently just to combine using a sturdy spoon. Stir in cranberry mixture and chocolate chips. Evenly spoon batter into prepared muffin wells. Bake for 20 to 24 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 wire rack.
Hint: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.
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