Cherry Almond Muffins

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• Servings: 12
• 2 cups whole wheat flour
• 1/4 cup splenda sugar substitute or 1/4 cup sugar
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/8 teaspoon cinnamon
• 3 large egg whites
• 1 cup plain nonfat yogurt
• 2 1/2 teaspoons almond extract
• 1 cup maraschino cherry, drained and halved
• 1/3 cup sliced almonds (unblanched or blanched)
• cooking spray

Recipe

• 1 preheat oven to 350°f
• 2 lightly spray muffin tins with cooking spray. (you can also use liners but the direct contact with the pan gives the exterior a crisper exterior.)
• 3 in a large bowl combine the flour, splenda, sugar, cinnamon, baking powder and baking soda.
• 4 in a medium bowl, beat egg whites until they are well-frothed but not stiff. if you have meringue, you’ve gone to far. add the yogurt and almond extract and beat a few more seconds.
• 5 add the liquid mixture to the dry ingredients, mix until just combined. over mixing will result in some tough puck-like muffins. gently fold in the cherries and almonds.
• 6 fill muffin cups two-thirds full and bake for 18-20 minutes. a toothpick inserted in the center of a muffin should come out clean.
• 7 serve warm. i like mine with brummel and brown spread.
• 8 enjoy!