 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | cup | self rising Flour | 1 2/3 | tablespoons | unsweetened cocoa powder | 1 2/3 | tablespoons | Splenda Brown Sugar blend | 1/2 | teaspoon | INSTANT coffee GRANULES | 1 2/3 | fliud ounces | water | 7/8 | fluid ounce | milk, 1% | 7/8 | tablespoon | oil, canola | 3/4 | large | egg whites | 1/4 | teaspoon | vanilla extract/pure | 3 1/8 | dash | salt | 2/3 | teaspoon | baking powder | 1/2 | serving | semisweet mini chocolate chips (optional) | 1 2/3 | fliud ounces | coffee, cold black | 1/2 | tablespoon | milk, 1% | 1/2 | tablespoon, unsifted | confectioners sugar | 1/2 | teaspoon | Margarine, light, soft, at room temperature | 1/2 | package, small (3 oz) | fat-free cream cheese, softened |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 400 degrees. Then grease or line muffin pan with papers. | | 2 | Mix all dry ingredients (except for instant coffee and chocolate chips and ingredients #15) in one bowl. Then whisk together wet ingredients (except ingredients #15) in large separate bowl. Add instant coffee to the wet ingredients. | | 3 | Slowly mix the rest of the dry ingredients into the coffee mix. Mix only combine batter should be lumpy. | | 4 | Fill muffin pan evenly with batter about 2/3 full. (Optional add chips to the top of the batter in the muffin pan.) | | 5 | Place muffin pan in middle of oven and bake 18-20 min until tops are full. | | 6 | Meanwhile, while muffins are cooling, mix cream cheese filling ingredients numbered 15.
Beat together cream cheese, milk, sugar and butter.
Scoop into a decorating bag. | | 7 | push decorating bag into muffins and fill center til the filling comes out the top. Refrigerate the muffins until you''re ready to serve. |
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