healthy white chocolate double berry basil cookie muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 113.4
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 167.1 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 1.2 g
- Protein: 2.1 g
View full nutritional breakdown of healthy white chocolate double berry basil cookie muffins calories by ingredient
Introduction
these are not only yummy but super healthy for you. these are not only yummy but super healthy for you.Number of Servings: 18
Ingredients
Brown Sugar, .25 cup, packed
Raspberries, .25 cup
Blackberries, fresh, .25 cup
nestle toll house premier white baking chocolate, 2 oz
king arthur white whole wheat flour, 1 cup
king arthur unbleached all purpose flour, 1 cup
Baking Powder, 2 tsp
Salt, .5 tsp
*Smart Balance Buttery Spread at room temp, 8 tbsp
*Splenda, 48 tsp
Vanilla extract, imitation, alcohol, .25 tbsp
blue diamond almond and coconut blend breeze milk, .5 cup
Basil, 2 tbsp
Tips
can use regular milk and butter if desired .
Directions
preheat oven to 350
in large bowl shift flours, baking powder and salt together. set aside
using a stand or electric mixer , cream butter,sugars, vanilla and milk together.
in food processor ,blend both berries, basil and chocolate squares together, fold into wet mixture.
add dry mixture a little at a time, until combined.
scoop mixture into greased(use cooking spray) into muffin tins about a little under half way full.
bake 10 to 15 minutes or until a fork inserted into the centers come out clean.
store in an air tight container after allowing the cookie muffins to cool on rack for 1 to 5 minutes.
Serving Size: makes 18 to 20 cookie muffins
Number of Servings: 18
Recipe submitted by SparkPeople user NATASHASIDHU.
in large bowl shift flours, baking powder and salt together. set aside
using a stand or electric mixer , cream butter,sugars, vanilla and milk together.
in food processor ,blend both berries, basil and chocolate squares together, fold into wet mixture.
add dry mixture a little at a time, until combined.
scoop mixture into greased(use cooking spray) into muffin tins about a little under half way full.
bake 10 to 15 minutes or until a fork inserted into the centers come out clean.
store in an air tight container after allowing the cookie muffins to cool on rack for 1 to 5 minutes.
Serving Size: makes 18 to 20 cookie muffins
Number of Servings: 18
Recipe submitted by SparkPeople user NATASHASIDHU.