Ingredients:
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 cherries, drained and halved
1/3 cup sliced almonds ( unblanched or blanched)
cooking spray
Directions:
Preheat oven to 350 F
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.)
In a large bowl combine the flour, Splenda, sugar, cinnamon, baking powder and baking soda.
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.
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.
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.
Serve warm. I like mine with Brummel and Brown spread.
Enjoy!
Servings: 12
Time preparation: 10 min.
Time total: 28 min.