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Chocolate Muffins

Diabetic.Foodie's picture
  Unsweetened cocoa powder 1⁄2 Cup (8 tbs)
  Flour 1 Cup (16 tbs)
  Baking soda 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Salt 1 Pinch
  Sugar 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
  Egg whites 2
  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.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Main Dish

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Chocolate Muffins Recipe