Preheat oven to 375 Degrees. Spray a 24 mini muffin pan with butter flavored nonstick spray.
In a medium bowl, combine Bisquick, 3/4 Cup Splenda, 1 Tablespoon of Cocoa Powder and Cinnamon. Add Egg Substitute, Milk, and Vanilla. Mix well to combine. Batter will be the consistency of pancake batter. Place 1/8 Cup of mix in each muffin well (make sure if you have any empty wells, to place water in them). Bake 14-16 minutes.
Cool for 10 minutes, and then remove from pan. In a plastic bag, combine Powdered Sugar, remaining cocoa powder, and 2 Tablespoons of Splenda. Place 8 muffins at a time in the bag, and shake to coat. Allow to completely cool, and then place in an airtight container.
WW 2 points
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 1 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.9mg||0 %|
|Sodium 23.1mg||1 %|
|Potassium 77.3mg||2 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 3g|
|Protein 1.5g||2 %|
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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.
Calories per serving: 21
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