Chocolate Chip Applesauce Cookies by Gina K. from Kleinworth & Co.
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Yields 28 cookies
Serving Size 1 Cookie
Ingredients:
1/2 cup 1 stick butter - softened
1/2 cup SPLENDA® Naturals Sugar and Stevia Sweetener Blend
2 eggs
1 cup applesauce
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1 12-oz bag dark chocolate chips
Directions:
1. Preheat oven to 350°F.
2. In mixer bowl, combine butter & SPLENDA® Sugar and Stevia Sweetener Blend & eggs - beat well.
3. Add applesauce & beat until well combined.
4. Slowly add in flour, baking soda, cinnamon, nutmeg, and salt.
5. Fold in chocolate chips.
6. Take tablespoon sized portions & lightly roll each into a ball and place on an ungreased cookie sheet.
7. Bake for 8-10 minutes or until golden brown.
8. Allow to cool on pan for several minutes before moving to a wire rack to cool completely.
Ingredients:
For the pomegranate simple syrup: (makes 2/3 cup)
1 cup 100% pomegranate juice
½ cup SPLENDA® Naturals Sugar and Stevia Sweetener Blend
Per cocktail:
1 ounce gin
¼ ounce pomegranate simple syrup
½ ounce lemon juice (preferably fresh)
3 ounces champagne, prosecco, or sparkling wine
Directions:
To make the pomegranate simple syrup:
1. In a small saucepan, combine pomegranate juice and SPLENDA® Naturals Sugar & Stevia Sweetener Blend.
2. Bring mixture to a boil; reduce heat to medium-low, and stir continuously until the sweetener dissolves completely. Continue cooking the mixture at a low boil until the mixture has reduced and is syrupy (it should form a thick coat on the back of a spoon).
3. Remove syrup from the heat and let cool to room temperature. Transfer to a measuring cup or re-sealable glass container. Store in the refrigerator for up to three weeks.
To make a pomegranate French 75:
1. Fill a cocktail shaker with ice. Add gin, pomegranate simple syrup, and lemon juice to shaker. Shake vigorously, about 15 to 20 seconds. Strain into a champagne flute and add champagne, prosecco, or sparkling wine.
Nutrition Info Per Serving
Serves 1
Calories: 180
Total Fat: 0 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0
Sodium: 5 mg
Total Carbohydrate: 9 g
Dietary Fiber: 0 g
Sugars: 7 g
Protein: 0 g
1 tablespoon + 2 teaspoons SPLENDA® Brown Sugar Blend, divided
¾ teaspoon kosher salt, divided
1 ½ cups fresh or frozen whole cranberries (~ 6 ounces)
2 medium shallots, finely chopped (~ ½ cup)
1 tablespoon chopped sage, plus more for garnish
¾ cup uncooked basmati wild rice mix
1 ½ cups low-sodium vegetable broth
½ cup chopped pecans, toasted
Freshly ground black pepper, to taste
Directions:
1. Preheat oven to 425° F. Line two baking sheets with foil and coat with cooking spray.
2. Cut acorn squashes in half lengthwise and scoop out the seeds*. Cut each squash in half again. You should have 8 wedges.
3. Place the squash wedges (cut-side up) on one baking sheet, and lightly brush the insides and edges with 1 tablespoon olive oil. Sprinkle wedges with 1 tablespoon SPLENDA® Sweetener and ¼ teaspoon salt. Roast in oven until tender when pierced with a fork, about 25 to 30 minutes.
4. Whisk together 1 teaspoon olive oil and 2 teaspoons SPLENDA® Sweetener. Toss mixture with cranberries and spread on the second baking sheet. Roast in oven 10 minutes until the cranberries have started to soften and burst.
5. While the cranberries are in the oven, heat the remaining 2 teaspoons olive oil in a large saucepan over medium-high heat. Add shallots and stir to coat. Cook, stirring occasionally, until tender, about 2 to 3 minutes. Stir in chopped sage and cook until fragrant, about 1 minute.
6. Add rice and broth to saucepan and raise heat to bring to a boil. Reduce heat to low, stir once, then cover and cook until tender, about 20 minutes (or according to package directions). Transfer rice to a bowl and let cool about 5 minutes.
7. Toss rice with roasted cranberries, pecans, remaining salt, and freshly ground pepper, to taste.
8. Place roasted squash wedges on a serving platter and carefully spoon the cranberry rice into the center of each squash wedge. Sprinkle with additional chopped sage, if desired, and serve.
*NOTES:
Microwave squash for 2 to 3 minutes to soften before cutting.
Squash seeds can be tossed with olive oil and roasted.
Nutrition Info Per Serving
Serves 8
Calories 200
Total Fat 9 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 210 mg
Total Carbohydrate 30 g
Dietary Fiber 4 g
Sugars 5 g
Protein 3 g
Cranberry Orange Quick Bread by Dorothy K. from Crazy for Crust.
Serves 8
Serving Size 1 slice (1/8th of loaf)
Ingredients:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
6 tablespoons SPLENDA® Naturals Sugar & Stevia Sweetener Blend
1/4 cup vegetable oil
2 large eggs
1/2 cup milk
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
Zest of half an orange
1 cup dried cranberries
Instructions:
1. Preheat oven to 350°F. Spray an 8×4″ loaf pan with nonstick cooking spray.
2.Whisk flour, baking powder, baking soda, and SPLENDA in a medium bowl. Set aside.
3. Stir together oil, orange juice, eggs, milk, and vanilla. Stir in dry ingredients just until mixed. Fold in cranberries.
4. Pour into prepared pan. Bake for 40-50 minutes, or until the loaf is browned and a toothpick comes out clean from the center. Cool at least 10 minutes before removing from pan and slicing.
Note: Best served within 24 hours of making.
Nutrition Facts per Serving (1/8th of loaf; 1 slice)
Calories 260
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 55mg
Sodium 270mg
Total Carbohydrate 42g
Dietary Fiber 1g
Sugars 21g
Protein 4g
Sparkling Pomegranate Punch Cocktail by Tiffany D. from Peanut Blossom. A festive, fruity punch with sparkling Prosecco.
Serves 8
Serving size: about 6 fl. oz.
Ingredients:
1 tablespoon SPLENDA® Naturals Sugar & Stevia Sweetener Blend
1 cup pomegranate juice
1 bottle sparkling wine like Prosecco OR 1 bottle sparkling white grape juice
2 oranges, sliced thinly
1 cup fresh pineapple, diced
¼ cup fresh pomegranate seeds
Ice cubes
Instructions:
Stir the SPLENDA® Naturals Sugar & Stevia Sweetener Blend into the pomegranate juice and pour them into a pretty pitcher. Pour the bottle of wine or grape juice into the pomegranate juice and gently stir.
Serve over glasses of ice and garnish with orange slices, pineapple, and pomegranate seeds.
Nutrition Info per Serving (6 fl. oz.)
Calories 140
Total Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 10mg
Total Carbohydrate 19g
Dietary Fiber 1g
Sugars 17g
Protein 1g
Dairy-Free Horchata by Arielle N. from Perspective Portions.
Serves 7
Serving Size about 8 fl. oz.
Ingredients:
1 cup rice
1/2 cup slivered almonds
1 cinnamon stick
6 cups warm tap water
1/4 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend
2 teaspoons vanilla extract
1-2 cups cold water
Instructions:
1. Place rice, almonds, and cinnamon stick onto a baking sheet. Toast in a preheated oven (350ºF) for 10-15 minutes until lightly browned.
2. Transfer ingredients from baking sheet to a blender. Pour in warm water, making sure to leave enough room to blend the ingredients. Allow mixture to cool slightly. Vent the lid and cover with a kitchen towel before blending. Process until all the ingredients have been broken down.
3. Add SPLENDA® Naturals Sugar & Stevia Sweetener Blend, vanilla extract, and remaining water to the mixture. Stir to combine.
4. Stir and refrigerate overnight to 24 hours.
5. Place a nut milk bag into a pitcher or other large container. Remove the blender from the refrigerator. Stir before pouring into the bag to strain. Add 1-2 cups of additional water, to taste.
6. Chill and stir before serving over ice.
Nutrition Facts per Serving
Calories 170
Total Fat 4g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 10mg
Total Carbohydrate 30g
Dietary Fiber 0g
Sugar 7g
Protein 4g
Lemon Olive Oil Yogurt Cake by Susan M. from Wish Upon a Dish.
Yields one 8-inch cake; 10 servings
Serving Size: 1 slice (1/10th of cake)
Ingredients:
1/2 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend
1/4 cup nonfat dry milk
2 cups self-rising flour
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
3/4 cup regular olive oil
1 cup 2% plain yogurt
2 eggs yolks
2 egg whites, whipped
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, mix all the ingredients except the egg whites.
3. Using a hand or stand mixer whip the egg whites with a pinch of salt until they form stiff peaks.
4. Gently fold the whites into the rest of the batter using a large whisk with an under to over motion until there are no whites showing.
5. Spoon cake mixture into a greased ring tin and bake for 30 minutes.
6. Remove the cake and allow to cool for 10 minutes. Invert to a cake stand or platter until if falls to the platter. If it still sticks, gently run a thin spatula around the outside of the cake until it loosens.
7. Top with thin slices of lemon or toasted almond slices.
Nutrition Info per Serving (1 slice; 1/10th of cake)
Calories 300
Total Fat 18g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 40mg
Sodium 480mg
Total Carbohydrate 31g
Dietary Fiber 0g
Sugar 12g
Protein 5g
1. Preheat oven to 350 degrees F. Line a muffin tin or spray with non stick oil.
2. Add the dry ingredients to a large mixing bowl (oats, SPLENDA® Sweetener, baking powder, cinnamon, salt, lemon zest). Fold together until well combined.
3. Mix the wet ingredients separately (eggs, milk, vanilla extract). Add to the large mixing bowl, along with the diced figs and chopped pecans. Fold together, then spoon into the muffin tin. (The mixture will be very wet with excess liquid.) Evenly distribute the excess liquid between the 12 muffins.
4. Bake on the middle rack of the oven for 30 minutes, or until the muffins set and tops begin to brown slightly. Remove from the oven and allow to cool slightly before serving.
5. Top with Greek yogurt (optional) or serve with additional figs, pecans, cinnamon, or lemon zest if desired.
Nutrition Info per Serving:
Calories 210
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 40mg
Sodium 180mg
Total Carbohydrate 28g
Dietary Fiber 4g
Sugar 13g
Protein 6g
Spiced Apple Skillet Cake by Kaleigh M. from Lively Table.
Yields 10 Servings
Serving Size: 1 slice (1/10th of cake)
Ingredients:
For the Apples
3 apples, any kind
1/2 tablespoon ground cinnamon
1 tablespoon SPLENDA® Naturals Sugar & Stevia Sweetener Blend
For the Cake
1 1/3 cups white whole wheat flour
1/2 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 large eggs
1/4 cup canola oil (or other vegetable oil)
1/2 cup unsweetened applesauce
1/2 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend
2 tablespoons orange juice
1 1/2 teaspoons vanilla extract
Instructions:
Heat oven to 350°F. Line the bottom of a 10-inch cast iron skillet or other baking dish with parchment paper (optional) and spray with oil.
Dice two apples into 1/2-inch cubes. Slice the third apple very thinly for the top of the cake. Alternatively, you can dice all of the apples.
Toss apples in cinnamon and SPLENDA® Naturals Sugar & Stevia Sweetener Blend. Set aside.
In a large bowl, sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk eggs, oil, applesauce, SPLENDA® Naturals Sugar & Stevia Sweetener Blend, orange juice, and vanilla. Add wet ingredients to dry and stir until just combined.
Pour half of the patter into prepared skillet. Top evenly with diced apples. Pour remaining batter over apples and spread evenly. Arrange sliced apples over the top (or sprinkle evenly with remaining diced apples).
Bake 30-40 minutes, or until a toothpick inserted into the center comes out clean. Cool at least 10 minutes before slicing.
Serve with a dollop of yogurt, whipped cream, or ice cream.
Nutrition Info per Serving (1 slice; 1/10th of cake)
Calories 210
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 45mg
Sodium 190mg
Total Carbohydrate 34g
Dietary Fiber 4g
Sugar 19g
Protein 4g
Instructions:
1. Preheat oven to 350ºF
2. Grease a mini cupcake pan with non-stick cooking spray
3. In a large mixing bowl, cream butter and SPLENDA® Naturals Sugar & Stevia Sweetener Blend
4. Add eggs, one at a time, and beat well in between
5. Add vanilla and stir
6. In a separate bowl, combine flour, salt, and baking powder. Add this dry mixture to the wet ingredients mixture and mix thoroughly
7. Stir in milk until incorporated
8. Scoop batter into the mini cupcake pan, filling each cup about 2/3 full
9. Bake for 20-25 minutes and let cool completely
10. Top each mini cupcake with a bit of whipped topping, and place a strawberry on top (cut side down)
11. Add a small dollop of whipped topping to the tip of the strawberry
Nutrition Facts per Serving (1 mini cupcake):
Calories 100
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 30mg
Sodium 85mg
Total Carbohydrate 12g
Dietary Fiber 0g
Total Sugars 5g
Protein 2g
Topping
1/3 cup white chocolate chips
2 teaspoons skim milk
Instructions:
Cookies
1. In a medium-sized bowl, whisk together flour, ginger, cinnamon, nutmeg, pumpkin pie spice, salt, and baking soda; set aside.
2. In a bowl fit with a mixer, beat butter, ¼ cup + 2 Tbsp. SPLENDA® Naturals Sugar & Stevia Sweetener Blend, and SPLENDA® Brown Sugar Blend on medium-high speed for about 4 minutes.
3. On medium speed, beat in molasses until well combined. Beat in egg and vanilla. Use a spatula to scrape batter from the sides of the bowl, and beat until well combined; about 2 minutes.
4. With the mixer on low, slowly beat dry ingredients into wet ingredients until well combined. Scrape dough from the sides of the bowl with a spatula; then beat for 1 minute.
5. Cover mixing bowl with plastic wrap and refrigerate dough for at least 1 1/2 hours.
6. Preheat oven to 350° F. Line a large baking sheet with parchment paper. 7. Scoop dough with a 1 1/2 tablespoon cookie scoop. Cut each scoop of dough in half, and roll each half into a ball. Each ball should be about 3/4 inches wide.
8.Roll dough in the ¼ cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend; then place each ball on prepared baking sheet one inch apart.
9. Using a teaspoon measuring spoon, carefully make an indent in the center of each cookie, and press in just to form the center. Don't puncture through the dough to the cookie sheet.
10. Bake cookies in preheated oven for about 7-9 minutes. Using a teaspoon measuring spoon, indent the center of each cookie again. Allow cookies to cool before filling.
Filling
1. In a small saucepan over low heat, melt white chocolate chips, and stir in 4 ½ teaspoons of milk. Stir in the spices and molasses.
2. Working in batches, carefully spoon about 1 teaspoon of filling into each cookie indent. Reheat chocolate filling as needed to spoon easily into indents. Allow to cool; about 10 minutes.
Topping
1. In a small saucepan over low heat, melt 1/3 cup white chocolate chips, add 2 teaspoons of milk, and stir until silky smooth.
2. Carefully drizzle cookies with chocolate. Allow cookies to cool, then store in an airtight container.
Nutrition Facts per Serving (1 cookie):
Calories 80
Total Fat 3.5g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 10mg
Sodium 45mg
Total Carbohydrate 12g
Dietary Fiber 0g
Total Sugars 7g
Protein 1g
Spicy Mini Chicken Meatballs - the best appetizer for game day. Thanks Brooklyn Decker & @tastemade!
Prep Time: 20 minutes
Cook Time: 24 minutes
Yields: 6 servings, about 34 meatballs
Serving Size: 3 meatballs
Meatballs:
2 pounds ground chicken, dark meat
3 garlic cloves, minced
1 shallot, minced
1 teaspoon salt
1 teaspoon pepper
2 large eggs
1 cup plain breadcrumbs
½ cup parsley, finely chopped
Spicy Sauce
½ cup hot sauce
1 cup SPLENDA® No Calorie Sweetener
4 tablespoons unsalted butter, melted
2 tablespoons apple cider vinegar
¼ teaspoon salt
Sauce:
1. In a small saucepan on medium high heat, combine the ingredients sauce over medium high heat, bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
2. Remove from heat and let cool.
Meatballs:
1. Preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.
2. In a large bowl, combine the ground chicken, garlic, shallots, salt, pepper, eggs, panko, and parsley. Gently mix until all ingredients are combined. Do not over mix.
3. With a tablespoon scooper, fill with mixture. Release into hand and gently roll to form a ball.
4. Place meatballs on prepared baking sheet. Bake for 10 to 12 minutes, until the meatballs lightly golden brown. Remove from oven and toss with sauce. Return to oven for 2 minutes. Remove and plate.
Nutrition Info Per Serving (3 meatballs):
Calories 175
Total Fat 8g
Protein 18g
Total Carbohydrate 12g
Sodium 390mg
Sugar 3g
Pear & Pomegranate Quinoa Breakfast Bowl by Jessica Levinson MS, RDN, CDN
Warm up on a cold morning with this delicious breakfast bowl, lightly sweetened with SPLENDA® Naturals Stevia Sweetener!
Serves 2
Prep Time: 5 min
Cook Time: 15 min
Ingredients:
1/2 cup uncooked quinoa, pre-washed or rinsed and drained
1 cup nonfat milk (or non-dairy, unsweetened milk of choice)
1-2 packets of SPLENDA® Naturals Stevia Sweetener, to taste
1 teaspoon ground cinnamon, plus more to taste
1 small pear, sliced or chopped
1/2 cup pomegranate seeds
Chopped pecans (optional)
Directions:
1. In a small pot, combine quinoa and milk. Bring to a boil, reduce heat, loosely cover, and simmer for 10 minutes. Remove from heat and let stand 5 minutes.
2. Uncover pot and fluff quinoa with a fork. Stir in SPLENDA® Naturals Stevia Sweetener and cinnamon, to taste.
3. Divide quinoa between two bowls and top with equal amounts of pears and pomegranate seeds. Sprinkle with additional cinnamon, if desired, and serve.
Nutrition Info per Serving:
Serves 2
Calories 280
Total Fat 3.5g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 55mg
Total Carbohydrate 55g
Dietary Fiber 8g
Sugars 19g
Protein 11g
Vitamin A 6%
Vitamin C 15%
Calcium 20%
Iron 15%
Follow Brooklyn Decker as she creates this beautiful appetizer spread - the perfect addition to your next party. Complete with Berry Wine Compote & Pickled Veggies, you will look like a culinary genius.
Berry Wine Compote
Prep Time: 10 minutes
Cook Time: 15 minutes
Yields: 8 servings as an appetizer
Compote:
1 cup fresh raspberries
1 cup fresh blackberries
1 cup cherries, pitted
1/4 cup spicy, fruity red wine, such as zinfandel
8 packets SPLENDA® Naturals Stevia Sweetener
½ teaspoon kosher salt
1/2 teaspoon black pepper
¼ teaspoon ground ginger
1. In a medium sauce pan, on medium high heat, add the raspberries, blackberries, cherries, wine, SPLENDA® Naturals Stevia Sweetener, salt, black pepper and ginger.
2. Stir and bring to a boil. Reduce the heat and simmer for 10 to 15 minutes.
3. While simmering, mash the berries. Mixture should slightly reduce.
4. Remove from heat. Let cool completely before serving. Mixture can be made a day in advance and refrigerated. Serve with your favorite crudité, cheese, cracker, etc.
1. In 16 ounce mason jar, combine all the brine ingredients. Tighten lid and shake until SPLENDA® Naturals Stevia Sweetener has dissolved.
2. Open jar and arrange the vegetables, and dill sprigs straight up. Make sure liquid covers vegetables, if not fill with water. Tighten lid and refrigerate for 24 hours before serving. Store in refrigerator for 1 week.
1 pound crisp apples, chopped (~3 cups from 3 to 4 medium apples; gala, jazz, fuji)
1 teaspoon lemon juice
Powdered sugar (optional)*
1. Preheat oven to 350°F. Coat bundt or tube pan with cooking spray and set aside.
2. In a medium-sized bowl, whisk together flours, 1 tablespoon cinnamon, baking powder, baking soda, and salt.
3.In a large bowl, combine oil, applesauce, eggs, and SPLENDA® Sweetener. Whisk until smooth.
4.Gradually whisk dry ingredients into wet ingredients just until combined (do not overmix). Toss chopped apples with lemon juice and using a rubber spatula, fold in 2/3 of the apples.
5. Pour batter into greased pan and smooth the top. Sprinkle remaining apples and remaining teaspoon of cinnamon on top.
6. Bake in preheated oven for 50 minutes, or until a toothpick inserted in the cake comes out clean. Cool in pan on rack for 15 minutes, then carefully flip over onto rack to cool completely.
7. Using a fine mesh strainer, sprinkle powdered sugar over top of the cake, if desired. Serve once cooled completely.
Nutrition Info Per Serving
Serving Size: 1 slice (1/14th of cake)
Calories 260
Total Fat 9 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 40 mg Sodium 210 mg
Total Carbohydrate 38 g
Dietary Fiber 4 g
Sugars 15 g
Protein 5 g
*Note: Optional ingredients are not included in the nutrition analysis
These muffins are packed with the delicious flavors of fall. Recipe info below!
Check out more recipes like this one on @taylors__table’s Instagram
Yields 18 small muffins OR 12 large muffins
Ingredients
For the muffins:
3 tbsp coconut oil
2 large eggs
1 tsp vanilla extract
3/4 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend
1.5 cups pumpkin puree (1 15 oz. can)
1/2 cup unsweetened almond milk
1.5 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tbsp pumpkin pie spice
2 1/4 cups oat flour
2 cups finely chopped apples
Streusel Topping:
1/4 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend
2 tbsp oat flour
1/2 tsp ground cinnamon
1 tbsp coconut oil
1/4 cup chopped walnuts
Directions
Preheat oven to 350° F. Grease or line muffin tin and set aside.
In a large mixing bowl, combine coconut oil, eggs, SPLENDA® Naturals, and vanilla and whisk until smooth.
Add pumpkin puree and almond milk and whisk to combine
In a separate bowl, sift together baking powder, baking soda, salt, pumpkin pie spice, and oat flour.
Slowly add dry ingredients to wet ingredients, whisking together between each addition until combined. Fold in chopped apples.
For the streusel, combine all ingredients in a small bowl and stir together until clumps form.
Evenly spoon batter into prepared muffin tin. Sprinkle tops of muffins with streusel and place on middle rack in the oven. Bake for 30-35 minutes or until golden and a toothpick inserted in the center comes out clean. Allow muffins to cool for 10 minutes before serving.
Nutrition Info per Serving (1 small muffin):
Calories 175
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 20mg
Sodium 150mg
Potassium 100mg
Total Carbohydrate 25g
Dietary Fiber 3g
Sugars 13g
Protein 4g
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