Mini Donut Muffins
Mini Donut Muffins
2 1/4 Cups Reduced Fat Bisquick
3/4 Cup + 2 Tablespoons Splenda Granular, Divided
2 teaspoons Ground Cinnamon
1/2 Cup Egg Substitute
1 1/4 Cups Skim Milk
2 teaspoons Vanilla Extract
1/4 Cup Powdered Sugar
1 Tablespoon + 1/4 teaspoon Cocoa Powder, Divided
Preheat oven to 375 Degrees. Spray a 24 mini muffin pan with butter flavored nonstick spray. In a medium bowl, combine Bisquick, 3/4 Cup Splenda, 1 Tablespoon of Cocoa Powder and Cinnamon. Add Egg Substitute, Milk, and Vanilla. Mix well to combine. Batter will be the consistency of pancake batter. Place 1/8 Cup of mix in each muffin well (make sure if you have any empty wells, to place water in them). Bake 14-16 minutes. Cool for 10 minutes, and then remove from pan. In a plastic bag, combine Powdered Sugar, remaining cocoa powder, and 2 Tablespoons of Splenda. Place 8 muffins at a time in the bag, and shake to coat. Allow to completely cool, and then place in an airtight container. These may not look like donuts, but if you close your eyes, they taste close enough without the outrageous points.
Serves: 14 (2 Each)
Per Serving: 103 Calories; 1g Fat (11.8% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 269mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. WWP: 2
|
