Sugar Free Cheery Cherry Muffins
150 Calories each.
- 1/2 lb. Fresh or Frozen Cherries, pitted
- 1/4 Cup Margarine, softened
- 1/4 Cup Reduced-fat Cream Cheese, softened
- 1/2 Cup Splenda, granulated
- 1 Large Egg
- 2 Cups Self-rising Flour, sifted
- 1 Cup Nonfat Milk
Preheat oven to 400 degrees. Line a 12 cup muffin tin with paper liners. Lightly spray liners with nonstick cooking spray. Set aside 12 cherries. Chop remaining cherries. Place cherries on a paper towel to drain. Beat margarine and cream cheese at medium speed with an electric mixer until creamy. Add Splenda, beating well. Add egg, beating until well blended. Add flour to margarine mixture alternately with milk beginning and ending with flour. Beat at low speed after each addition but do not over-beat. Stir in chopped cherries. Spoon 1 Tbs. of batter into each muffin cup. Place a cherry in the middle of each cup. Top with remaining batter, filling muffin cups 3/4 full. Bake in preheated oven 25 minutes or until muffins are lightly browned. Remove from pans and cool on wire racks.