Finally, after fussing, I came up with a chocolate muffin that isn’t too sweet, nor dry. It has surprise bits of cream cheese too, making for a more moist and flavorful muffin good for breakfast or dessert. (Skip the cocoa for non chocolate).
Six slot not stick muffin tin. I spritz a tiny bit of nonstick spray. They pop out when you flip tin.
Six tablespoons Oat Bran
One tablespoon unsweetened cocoa
Three (or fewer) packets of splenda
Blend
Add
Six tablespoons nonfat plain yogurt
Four ounces nonfat cream cheese (softened, then use wisk)
Two eggs (or equivalent egg beaters 1/2 cup)
One or Two tablespoons Mrs. Butterworths Sugar free Maple Syrup to taste (this adds nice touch of flavor with or instead of spenda)
Pour into the six tins for nice size muffins. Put in Preheated 350 degree oven.
I bake for 16 to 17 tops – minutes. Even 17 is pushing it… I like them on the moist side.
