Cherry Filled Chocolate Mini Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 85.4
- Total Fat: 0.7 g
- Cholesterol: 15.4 mg
- Sodium: 130.7 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 0.8 g
- Protein: 1.6 g
View full nutritional breakdown of Cherry Filled Chocolate Mini Muffins calories by ingredient
Introduction
My daughter is a pastry chef and I am a home cook and we have collaborated on trying to create a cookbook that addresses special needs. We both love Black Forest cake and we wanted to create a muffin that was different than anything already out there. We hit upon filling chocolate muffins with preserves. We also use cherry juice instead of water. This recipe is lower in fat because we use unsweetened apple sauce instead of oil. It took several trials before we got it right and we hope you enjoy the results. My daughter is a pastry chef and I am a home cook and we have collaborated on trying to create a cookbook that addresses special needs. We both love Black Forest cake and we wanted to create a muffin that was different than anything already out there. We hit upon filling chocolate muffins with preserves. We also use cherry juice instead of water. This recipe is lower in fat because we use unsweetened apple sauce instead of oil. It took several trials before we got it right and we hope you enjoy the results.Number of Servings: 24
Ingredients
-
• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/3 cup baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teas salt
• 1 cup unsweetened applesauce
• 3/4 cup Cherry Juice
• 1/2 cup egg substitute or two eggs
• 1 teaspoon vanilla extract
• 1 Teas Cherry Extract
• ¾ cup of Cherry preserves
Directions
• In a bowl, combine the flour, sugar, cocoa, baking powder, and baking
• Soda. In another bowl, whisk the applesauce, juice, egg substitute
• Vanilla and Cherry Extract until smooth. Stir into dry ingredients just until moistened.
• Coat paper muffin cups with cooking spray; fill about 2/3 full with batter. We use a small sized ice cream scoop. Bake at 400° for 10-12 or until muffins test done. As soon as you remove from oven take a melon baller and push and indentation into the center of each muffin. Let cool ten minutes as remove from pan. Place a small amount of cherry preserves into each indentation.
Serving Size: 24 mini muffins
Number of Servings: 24
Recipe submitted by SparkPeople user SUPERSEWLADY.
• Soda. In another bowl, whisk the applesauce, juice, egg substitute
• Vanilla and Cherry Extract until smooth. Stir into dry ingredients just until moistened.
• Coat paper muffin cups with cooking spray; fill about 2/3 full with batter. We use a small sized ice cream scoop. Bake at 400° for 10-12 or until muffins test done. As soon as you remove from oven take a melon baller and push and indentation into the center of each muffin. Let cool ten minutes as remove from pan. Place a small amount of cherry preserves into each indentation.
Serving Size: 24 mini muffins
Number of Servings: 24
Recipe submitted by SparkPeople user SUPERSEWLADY.