Cherry Almond Muffins
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1⁄2 cup sugar
- 1⁄4 cup Splenda granular, sugar substitute
- 1 teaspoon vanilla
- 1 egg
- 1⁄2 cup margarine
- 6 ounces fat free Greek yogurt
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 2⁄3 cup slivered almonds, divided
- 2 cups sweet cherries, pitted
directions
- Heat the oven to 350 degrees. Line a 12-hole muffin tin with muffin cases or spray with non-stick cooking spray.
- Mix the sugar, Splenda, vanilla, egg, butter and yogurt together. Sift the flour and baking powder into a bowl and add half of the slivered almonds.
- Add the liquid ingredients and mix quickly (don't worry if the mix is lumpy), add the cherries and mix.
- Divide between the muffin cases, top with the remaining 1/3 cup slivered almonds and bake for 20 minutes or until risen and golden.
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Reviews
-
I make a lot of muffins and these were some of the best ever. I didn't have Splenda, so I used all sugar. (3/4 cup total). I also used 6 oz of Yoplait Fat free Yogurt and butter in place of the margarine. It took quite a bit longer than 20 minutes - approaching 30, but they were worth every minute of the wait. Yum!
Tweaks
-
I make a lot of muffins and these were some of the best ever. I didn't have Splenda, so I used all sugar. (3/4 cup total). I also used 6 oz of Yoplait Fat free Yogurt and butter in place of the margarine. It took quite a bit longer than 20 minutes - approaching 30, but they were worth every minute of the wait. Yum!