Ice Cream Cone Muffins
by promfhKid will line up for this treat. Just don't tell them they're high in fiber and loaded with nutritients.
INGREDIENTS
- 5 tablespoons Butter
- 2 ounces Bittersweet Baking chocolate
- 1 tablespoon Splenda
- 1 large Egg
- 2 teaspoons Vanilla extract
- 3/4 cup Blueberry puree; or blueberry baby food
- 1/4 cup Splenda
- 1/4 cup Sugar
- 1 cup high fiber flour blend; recipe included
- 2 tablespoons Unsweetened Cocoa powder
- 2 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 8 medium Ice Cream cones; wafer type, flat bottom
- 1/2 cup Pillsbury low sugar frosting; Pillsbury
INSTRUCTIONS
Preheat oven to 350F
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".
NOTES
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".
promfh
bigovenNutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (53g) | ||
| Recipe Makes: 8 | ||
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| Calories: 215 | ||
| Calories from Fat: 104 (48%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 11.6g | 15 % | |
| Saturated Fat 7.1g | 35 % | |
| Monounsaturated Fat 3.3g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 45.5mg | 14 % | |
| Sodium 175.4mg | 6 % | |
| Potassium 85.9mg | 2 % | |
| Total Carbohydrate 29.9g | 9 % | |
| Dietary Fiber 1.5g | 6 % | |
| Sugars, other 28.4g | ||
| Protein 1.9g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 215
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