Try this Mini Donut Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat 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 | ||
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Calories: 21 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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. |
Calories per serving: 21
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