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Half and Half Muffins

Half and Half Muffins

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Rated: 3
  • Prep 25 mins
  • Bake 15 mins
  • Cool 5 mins
  • Carb Grams Per Serving: 28

Ingredients

  • 1 cup all-purpose flour
  • 1 cup King Arthur® white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup Smart Balance® 60% to 70% vegetable oil spread
  • 1/2 cup Splenda® Sugar Blend
  • 2 eggs
  • 1/4 cup low-fat buttermilk
  • 1/4 cup water
  • 1/2 teaspoon vanilla
  • 1/2 cup semisweet chocolate pieces, melted and cooled
  • 2 tablespoons semisweet chocolate pieces (optional)
  • 2 tablespoons white baking pieces (optional)

Directions

  1. Preheat oven to 350 degrees F. Grease twelve 2-1/2-inch muffin cups. In a medium bowl combine flours, baking powder, baking soda, and 1/2 teaspoon salt. Set aside.
  2. In large bowl combine vegetable oil spread and sugar blend. Beat with electric mixer on medium speed about 3 minutes or until fluffy. Add eggs, buttermilk, and the water, beating until well mixed. Add flour mixture, beating on low speed just until blended, being careful not to overmix. Divide batter between two bowls. Stir vanilla into one bowl of the batter. Stir melted chocolate into the other bowl of the batter.
  3. Spoon vanilla batter into one side of each of the prepared muffin cups. Spoon chocolate batter into the other side of each muffin cup, filling the cups two-thirds full. If desired, sprinkle semisweet chocolate pieces over the vanilla batter and white baking pieces over the chocolate batter. Fill any empty cups with water to prevent warping while baking.
  4. Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Nutrition Facts Per Serving:

PER SERVING: 214 cal., 9 g total fat (3 g sat. fat), 35 mg chol., 340 mg sodium, 28 g carb. (2 g fiber, 12 g sugars), 4 g pro.

Diabetic Exchanges

Fat (d.e): 1.5; Other Carb (d.e): 1; Starch (d.e): 1

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