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Chocolate Cream Cheese Muffins

Source of Recipe

Recipe Doctor


List of Ingredients

Cream Cheese Filling
3/4 cup fat-free cream cheese
1 teaspoon vanilla
1/4 cup Splenda
2 tablespoons sugar
1 egg
1/4 cup miniature chocolate chips
Chocolate Batter
1 1/2 cups flour
1/2 cup Splenda
1/2 cup sugar
5 tablespoons unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
3 tablespoons fat-free sour cream
1 tablespoon vinegar
1 1/2 teaspoons vanilla
2 tablespoons Canola Oil
1/4 cup sliced almonds



Recipe

Preheat oven to 350º. Line 18 regular muffin cups or 8 Texas-size muffin cups with baking cups or coat muffin pan with canola cooking spray.

To make filling: Combine cream cheese, vanilla, sugar, Splenda and egg in small mixing bowl and beat until smooth. Stir in chocolate chips, if desired; set mixture aside.

To make chocolate batter: In a separate bowl, beat flour, sugar, Splenda, cocoa, baking soda and salt on low speed until well mixed. Add water, canola oil, sour cream, vinegar and vanilla to dry ingredients and beat on medium speed for 2 minutes (scraping sides of bowl and beaters midway.)

Fill muffin cups 2/3 full with chocolate batter. For regular size muffins, top each with 1 tablespoon of cream cheese mixture. For Texas size muffins, top with 2 tablespoons of cream cheese mixture. Sprinkle with sliced almonds, if desired.

Bake until muffins are cooked through and middle springs back when pressed lightly, about 18-20 minutes for regular size and 25-30 minutes for Texas size. Cool completely. Store in refrigerator.

Per Serving: 110 Calories; 2g Fat (19.3% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 188mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.