Snack

Low Cal Choc Cherry Cupcake-Muffins is for Snack.

Low Cal Choc Cherry Cupcake-Muffins takes 10 minutes to prepare.

Low Cal Choc Cherry Cupcake-Muffins takes 25 minutes to cook.

Low Cal Choc Cherry Cupcake-Muffins makes 12 servings.

The ingredients for Low Cal Choc Cherry Cupcake-Muffins are:

1/3 cup wholewheat flour
1/4 cup agave nectar
1/3 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
6 oz/170g fat free vanilla yoghurt
3 egg whites
1/2 tsp almond extract
7oz/220g unsweetened, canned, chopped cherries

Here is how you make Low Cal Choc Cherry Cupcake-Muffins:

1. Preheat the oven to 350 degrees and grease or line 6 or 12 cups of a muffin tin.2. Combine the flour, cocoa powder, baking powder and salt in medium bowl and mix well, then stir in the yogurt, agave nectar and almond extract.3. Beat egg whites in small bowl with electric mixer on high speed until soft peaks form. Fold egg whites into batter until just blended. 4. Gently fold in the cherries and divide the batter evenly between the 6 or 12 muffin cups. 5. Bake for 15-20 minutes until tops are puffy and edges are set ? the centers will still be slightly ?moist? when you remove them from the oven, but they will firm up while cooling.6. For the cupcakes, you may wish to add some frosting (not included in calorie count)110 calories per muffin or 55 calories per cupcakeNumber of Servings: 12Recipe submitted by SparkPeople user ADELE66.

The nutritional information for Low Cal Choc Cherry Cupcake-Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 54.9

• Total Fat: 0.4 g
• Cholesterol: 0.4 mg
• Sodium: 81.6 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 1.3 g
• Protein: 2.9 g

The dietary needs meet for Low Cal Choc Cherry Cupcake-Muffins is Gluten Free