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Cherry Poppy Seed Muffins

Name: Cherry Poppy Seed Muffins
Prep time: 15 min
Total time: 35 min
Cuisine: Breads, Breakfast
Ingredients: 2 cups all-purpose flour; ½ cup Splenda® Magic Baker™ Sweetener; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; ¼ teaspoon kosher salt; 1 cup fat-free milk; 4 tablespoons unsalted butter, melted; 1 large egg; 1 teaspoon pure vanilla extract; 1 cup frozen pitted dark sweet cherries, thawed and coarsely chopped; 1 tablespoon poppy seeds; ¼ cup sliced almonds

Makes 12 muffins Calories 150 Prep Time 15 minutes Total Time 35 minutes Made with Splenda® Magic Baker™ Sweetener

Ingredients

2 cups all-purpose flour

½ cup Splenda® Magic Baker™ Sweetener

1 tablespoon baking powder

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

1 cup fat-free milk

4 tablespoons unsalted butter, melted

1 large egg

1 teaspoon pure vanilla extract

1 cup frozen pitted dark sweet cherries, thawed and coarsely chopped

1 tablespoon poppy seeds

¼ cup sliced almonds

Nutrition Info Per Serving

Serving Size: 1 muffin

Calories	150
Total Fat	6g
Saturated Fat	2.5g
Cholesterol	25mg
Sodium	190mg
Total Carbs	28g
Dietary Fiber	1g
Sugars	3g
Added Sugars	0g
Protein	4g

Instructions

Preheat oven to 375°F and generously coat a 12-cup muffin pan with nonstick cooking spray, or line with paper liners. In a large bowl, whisk flour, Splenda Magic Baker Sweetener, baking powder, cinnamon and salt together until combined.
In a separate large bowl, whisk milk, butter, egg and vanilla together until combined. Add wet ingredients to dry ingredients. Fold together until combined. Fold in cherries and poppy seeds until just combined.
Divide batter evenly among muffin cups, filling about two-thirds full. Top evenly with almonds.
Bake until muffins are light golden-brown, or until toothpick inserted into the center comes out clean, about 15-20 minutes. Allow to cool in pan for 10 minutes. Run a small knife around edge of each muffin to help loosen. Transfer muffins to wire rack and let cool completely. Serve and enjoy.

Note

For a taller muffin dome, prepare the batter the night before, cover with plastic wrap and keep refrigerated until ready to use. Portion chilled batter into muffin cups and bake as directed.