Cherry Almond Muffins
- 2 cups whole wheat flour
- 1/4 cup Splenda sugar substitute or 1/4 cup sugar
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon cinnamon
- 3 large egg whites
- 1 cup plain nonfat yogurt
- 2 1/2 teaspoons almond extract
- 1 cup maraschino cherry, drained and halved
- 1/3 cup sliced almonds (unblanched or blanched)
- cooking spray
- Preheat oven to 350u0b0F
- Lightly spray muffin tins with cooking spray. (You can also use liners but the direct contact with the pan gives the exterior a crisper exterior.)
- In a large bowl combine the flour, Splenda, sugar, cinnamon, baking powder and baking soda.
- In a medium bowl, beat egg whites until they are well-frothed but not stiff. If you have meringue, you've gone to far. Add the yogurt and almond extract and beat a few more seconds.
- Add the liquid mixture to the dry ingredients, mix until just combined. Over mixing will result in some tough puck-like muffins. Gently fold in the cherries and almonds.
- Fill muffin cups two-thirds full and bake for 18-20 minutes. A toothpick inserted in the center of a muffin should come out clean.
- Serve warm. I like mine with Brummel and Brown spread.
- Enjoy!
whole wheat flour, splenda sugar substitute, sugar, baking powder, baking soda, cinnamon, egg whites, nonfat yogurt, almond, maraschino cherry, almonds, cooking spray
Taken from www.food.com/recipe/cherry-almond-muffins-134040 (may not work)