Ice Cream Cone Muffins

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8 Servings
100% would make this recipe for Ice Cream Cone Muffins again.

Kid will line up for this treat. Just don't tell them they're high in fiber and loaded with nutritients.

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Ice Cream Cone Muffins Ingredients

5 tablespoons Butter	1/4 cup Sugar
2 ounces Baking chocolate - bittersweet	1 cup high fiber flour blend - recipe included
1 tablespoon Splenda	2 tablespoons Cocoa powder - Unsweetened
1 large Egg	2 1/2 teaspoons Baking powder
2 teaspoons Vanilla extract	1/2 teaspoon Salt
3/4 cup Blueberry puree - or blueberry baby food.	8 medium Ice Cream cones - wafer type, flat bottom
1/4 cup Splenda	1/2 cup Pillsbury low sugar frosting - Pillsbury

Instructions for Ice Cream Cone Muffins

Preheat oven to 350?F

Melt the butter and chocolate in a metal bowl over boiling water. When it's melted, stir in 1 tbs. of Splenda and set aside to cool.

In another, larger, bowl mix together the egg, vanilla, blueberry puree, 1/4 cup Splenda, and sugar. Add this mixture to the cooled chocolate and stir until mixed.

In another bowl mix together the Flour blend, cocoa, baking powder and salt. Stir the dry ingredients into the wet ingredients and stir until mixed. Don't over mix or beat the batter as it will toughen the muffins.

Fill each ice cream cone within 3/8 inch of the top. The brand I used have a ridge inside just under the rim and I poured up to there.

Bake about 25 minutes until a toothpick poked in the center comes out clean. Allow them to cool and spread 1 tablespoon of frosting on top. Decorate with sprinkles if desired.

BERRY PUREE: Cook about 1 cup of berries (Blueberries or raspberries) with 1/4 cup of water until soft. Blend briefly. You can also use a jar of strained blueberry babyfood.

HIGH FIBER FLOUR BLEND: Mix together 1/3 cup all-purpose flour, 1/3 cup whole wheat flour, 3 tablespoons flaxseed meal, and 3 tablespoons wheat germ. If you don't have flaxseed meal around, used an equal amount of oatmeal and blen it briefly to pulverize it.

You can certainly cut back on some fat and sugar by making a sugar-free frosting. Look around, there are lots of recipes on-line. You can also use margarine instead of butter and shift the fats from saturated to unsaturated.

Each (1 frosted cone) serving contains an estimated:
Cals: 299, FatCals: 156, TotFat: 18g
SatFat: 8g, PolyFat: 6g, MonoFat: 6g
TotCarbs: 36g, Fiber 7g, Sugars15g
NetCarbs: 29g, Protein: 5g

Adapted from recipe by Missy Chase Lapine, "The Sneaky Chef".

Main Ingredient: WheatCuisine: American

Ingredient Insight - look inside this recipe

Baking Powder

Butter

Chocolate

Cream

Egg

Flour

Salt

Splenda

Sugar

Vanilla

Low Sugar Meatless Kid Friendly Bake Snacks Desserts American Wheat

for flavor and categorization

promfh

While these aren't low-cal or low carb, they get additional fiber into the diet and carry a lot of nutrients from the berry puree. My theory on fiber meals is, "If it's good for them in a bowl, it's good for them in a muffin". [I posted this recipe.]
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