|Unsweetened cocoa powder||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Fructose||1⁄2 Cup (8 tbs)|
|Concentrated acesulfame k||12 Gram (Four 3 Gram Packets)|
|Nonfat buttermilk||1 Cup (16 tbs)|
|Prune puree||1⁄2 Cup (8 tbs)|
|Vanilla extract||2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Glaze||1⁄2 Cup (8 tbs)|
|Unsweetened cocoa powder||2 Teaspoon|
|Sugar aspartame||1⁄4 Cup (4 tbs)|
Sift the cocoa, flour, baking soda, baking powder, salt, sugar, fructose, and acesulfame-K together twice.
Use a food processor to combine the buttermilk, prune puree, vanilla, and almond extract.
Add the dry ingredients and process briefly.
Transfer to a mixing bowl.
Beat the egg whites until stiff.
Stir the egg whites into the batter.
Pour the batter into 18 muffin tin cups that have been coated with nonstick cooking spray.
Bake in apreheated 325°F (160°C) oven for 20 minutes.
Combine the glaze with a wire whisk.
Pour a little glaze over each muffin.