Sweet Honey Mini Muffins
- Number of Servings: 24
Ingredients
1/2 cup water 1/4 cup butter -1/4 cup=1/2 stick=4 tablespoons1/4 egg substitute -Or you can use an egg1/4 cup honey 1/4 cup Splenda -OF COURSE it doesn't have to be Splenda, any other no calorie sweetener would be fine, or just leave it out. I'm sure(maybe) these would taste fine without the it because the honey is so sweet.1 cup flour, fluffed to aerate before measuring -It's REALLY important that you aerate your flour! This makes the muffins lighter, and you won't use as much flour which makes you take it less calories. I say 1 cup, but since you will use less flour by aerating, I added the flour as 0.8 cup to the nutritionals. Just use a spoon/fork/whatever and fluff your flour like you would cooked rice.1 teaspoon cinnamon 1 teaspoon baking soda 1/4 teaspoon salt
Preheat oven to 350F.
Spray a 24/12 count cupcake/muffin tin with non-stick spray, depending on which one you're using.
Put water and butter in a small microwave safe dish. Heat until butter is melted, about 20-30 seconds, stopping to check in between.
Put the egg sub in a mixing bowl(if you are using an egg, now would be the time to whisk it). Add the Splenda and honey and mix well. Stir in the water/butter mixture. In another bowl mix together the flour, cinnamon, baking soda, and the salt. Add the dry to the wet and stir until they are just mixed(If you over do it, the muffins will have holes in them, no good). Spoon the mixture into the muffin tins. Bake for 10 minutes for little muffins/20 minutes for regular. Take out of the oven and let them cool for 5 minutes before you pop them out.
Side Notes:
-I did get this from a different recipe. That recipe called for molasses instead of the honey. It described those muffins as being 'Gingerbread Muffins'; so if you feel a craving coming on for that, go for it, since the only this I changed was the molasses, the rest of the ingredients are all the same.
-These would be great with some tea or coffee.
Number of Servings: 24
Recipe submitted by SparkPeople user NICOLEFISFRESH.
Spray a 24/12 count cupcake/muffin tin with non-stick spray, depending on which one you're using.
Put water and butter in a small microwave safe dish. Heat until butter is melted, about 20-30 seconds, stopping to check in between.
Put the egg sub in a mixing bowl(if you are using an egg, now would be the time to whisk it). Add the Splenda and honey and mix well. Stir in the water/butter mixture. In another bowl mix together the flour, cinnamon, baking soda, and the salt. Add the dry to the wet and stir until they are just mixed(If you over do it, the muffins will have holes in them, no good). Spoon the mixture into the muffin tins. Bake for 10 minutes for little muffins/20 minutes for regular. Take out of the oven and let them cool for 5 minutes before you pop them out.
Side Notes:
-I did get this from a different recipe. That recipe called for molasses instead of the honey. It described those muffins as being 'Gingerbread Muffins'; so if you feel a craving coming on for that, go for it, since the only this I changed was the molasses, the rest of the ingredients are all the same.
-These would be great with some tea or coffee.
Number of Servings: 24
Recipe submitted by SparkPeople user NICOLEFISFRESH.
Nutritional Info Amount Per Serving
- Calories: 42.2
- Total Fat: 1.8 g
- Cholesterol: 5.0 mg
- Sodium: 92.2 mg
- Total Carbs: 6.3 g
- Dietary Fiber: 0.1 g
- Protein: 0.7 g
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