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Chocolate Cherry Muffins

Name: Chocolate Cherry Muffins
Prep time: 15 min
Total time: 50 min
Cuisine: Breads, Breakfast
Ingredients: ½ cup Dutch process cocoa; ½ cup boiling water; 1 ½ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 2 large eggs; 1 cup Splenda® Granulated Sweetener; ½ cup butter, melted; 1 ½ teaspoons vanilla extract; ⅔ cup fat free buttermilk; ½ cup chopped dried cherries; ½ cup chopped walnuts

Makes 9 muffins Kilojoules 1171.52 Prep Time 15 minutes Total Time 50 minutes Made with Splenda® Original Sweetener

Ingredients

½ cup Dutch process cocoa

½ cup boiling water

1 ½ cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

2 large eggs

1 cup Splenda® Granulated Sweetener

½ cup butter, melted

1 ½ teaspoons vanilla extract

⅔ cup fat free buttermilk

½ cup chopped dried cherries

½ cup chopped walnuts

Nutrition Info Per Serving

Serving Size: 1 muffin

Energy	280
Protein	7g
Total Fat	17g
- of which saturates	8g
Cholesterol	75mg
Carbohydrate	29g
- of which sugars	8g
Dietary Fibre	3g
Sodium	250mg

Instructions

Preheat oven to 350°F. Place paper liners in 9 cups of a 12-cup muffin pan.
In a bowl, whisk together cocoa and boiling water until smooth.
In a bowl, combine flour, baking powder, and baking soda.
In a bowl using an electric mixer, beat eggs and Splenda Sweetener on high speed for 5 minutes. Add butter and vanilla extract; beat on medium speed until blended.
Add cocoa mixture; mix on low speed until blended.
Add about half the flour mixture; mix on low speed to blend. Add buttermilk and mix to blend, then add remaining flour mixture and blend on low speed until smooth.
Mix in cherries and walnuts. Spoon batter into prepared muffin pan, filling cups about ¾ full.
Bake for 25–30 minutes or until a wooden pick inserted into center of a muffin comes out clean. Remove from pans immediately and cool on a wire rack.