Chocolate Muffins Recipe
Ingredients
1/2 cup unsweetened cocoa powder
1 cup flour
1 tsp baking soda
1/2 tsp baking powder
Pinch salt (optional)
2 tsp sugar
1/2 cup fructose
4 pkts. concentrated acesulfame-K
1 cup nonfat buttermilk
1/2 cup prune puree
2 tsp vanilla extract
1/4 tsp almond extract
2 egg whites
Glaze
2 tsp unsweetened cocoa powder hot water
1/4 cup measures-like-sugar aspartame
Directions
Sift the cocoa, flour, baking soda, baking powder, salt, sugar, fructose, and acesulfame-K together twice.
Set aside.
Use a food processor to combine the buttermilk, prune puree, vanilla, and almond extract.
Add the dry ingredients and process briefly.
Transfer to a mixing bowl.
Beat the egg whites until stiff.
Stir the egg whites into the batter.
Pour the batter into 18 muffin tin cups that have been coated with nonstick cooking spray.
Bake in apreheated 325°F (160°C) oven for 20 minutes.
Combine the glaze with a wire whisk.
Pour a little glaze over each muffin.
Set aside.
Use a food processor to combine the buttermilk, prune puree, vanilla, and almond extract.
Add the dry ingredients and process briefly.
Transfer to a mixing bowl.
Beat the egg whites until stiff.
Stir the egg whites into the batter.
Pour the batter into 18 muffin tin cups that have been coated with nonstick cooking spray.
Bake in apreheated 325°F (160°C) oven for 20 minutes.
Combine the glaze with a wire whisk.
Pour a little glaze over each muffin.
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