Skinny Chocolate Cherry Muffins

By á-4131

12 muffins
3 points plus each

Ingredients

• 3/4 cup(s) unsweetened applesauce
• 1/2 cup(s) SPLENDA® SPLENDA No Calorie Sweetener
• 1/4 cup(s) honey
• 2 item(s) egg white(s)
• 3/4 cup(s) fat-free plain Greek yogurt
• 2 tsp vanilla extract
• 1/2 cup(s) white whole wheat flour
• 1/2 cup(s) unsweetened cocoa powder
• 1/4 tsp table salt
• 1 cup(s) cherries, pitted & chopped
• 1/2 cup Bisquick Pancake and Baking Mix, Heart Smart

Preparation

Step 1

Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Do not use liners. In a large bowl, combine applesauce, sugar, honey, egg whites, greek yogurt, and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining. Sift* the bisquick, cocoa powder, salt, powder together. Slowly stir in the wet ingredients, being careful not to overmix. Get any dry pockets of flour out. Fold in the cherries. The batter will be a little chunky. This is ok. Divide the batter evenly between each muffin cup - fill them all the way to the top if you can. Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 375F and continue to bake for 13 more minutes. Insert a toothpick into the center of one muffin. If it comes out clean, they are done. If not, bake for only 2 more minutes. Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely. Makes 12 muffins. Muffins stay fresh in an airtight container at room temperature for up to 5 days. Muffins freeze well up to 3 months. Heat up for 45 seconds to thaw.