Chocolate Raspberry Muffins
(2.5 ww points each)
1/8 c egg beaters
1 C Heart Smart Bisquick
1/2 c skim (fat free) milk
1/3 c Splenda
3 Tablespoons cocoa powder
1 Tablespoon oil (you can cut the fat by using unsweetened applesauce, but I didn't have any)
1/2 C Raspberries (if using frozen, thaw the slightly first and then pat them dry with a paper towel to remove excess water)
Heat oven to 400 degrees, fill 6 muffin cups with paper cups, mix all but raspberries together well with a whisk then gently add raspberries. Fill cups 2/3 full, bake for 9-11 minutes, let cool 5 minutes! Enjoy with a dollop of cool whip free.
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