Chocolate Cranberry Christmas Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Preheat oven to 350 degrees. Rinse well I package fresh cranberries and place in pan with juice of 2 oranges (3/4 cup) and 1/4 cup Splenda plus 1/4 cup coconut sugar. Bring to boil and reduce heat. Cook until skins pop. Take off heat & cool. In large bowl cream together 1/2 cup softened butter with 2 large eggs and mix well. Mix into cooled cranberry sauce with 1 Tbs allspice and 1 Tbs vanilla extract. Sift together the dry ingredients: 1/3 cup instant nonfat milk, 1/2 tsp salt, 1 1/2 cups whole wheat flour, 1/2 cup almond flour, 1tsp baking soda and 1/2 tsp baking powder. Add these to the cranberry mix and stir well. Add 1 cup semi sweet chocolate drops. mix. (If mix seems dry, can add 2 Tbs to 1/4 cup water a little at a time.)Grease baking pans well OR pour into muffin tins with paper cups to save the calories. Cook bread loaves 45 minutes to 70 minutes, depending on size of loaf. Large loaves take longer to cook. Muffins take about 25 to 30 minutes. A toothpick inserted in center will come out clean when done.
Mixing coconut sugar & Splenda gives a better texture.
Don't over cook: Splenda doesn't "brown" like sugar.
This looks like a chocolate cookie or muffin anyway.
Serving Size: 20 large muffins weighing avg 60 g each
Number of Servings: 16
Recipe submitted by SparkPeople user REVCORNIE.
Number of Servings: 16
Recipe submitted by SparkPeople user REVCORNIE.
Nutritional Info Amount Per Serving
- Calories: 201.8
- Total Fat: 11.6 g
- Cholesterol: 39.1 mg
- Sodium: 112.2 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 2.9 g
- Protein: 4.1 g
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