Half and Half Muffins
Recipe from Diabetic Living



by 2  people


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Yield: 12 muffins
Prep Time: 25 mins
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Ingredients
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    1   cup 
    all-purpose flour
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    1   cup 
    King Arthur® white whole wheat flour
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    2   teaspoons 
    baking powder
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    1   teaspoon 
    baking soda
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    1/2  cup 
    Smart Balance® 60% to 70% vegetable oil spread
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    1/2  cup 
    Splenda® Sugar Blend
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    2   
    eggs
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    1/4  cup 
    low-fat buttermilk
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    1/4  cup 
    water
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    1/2  teaspoon 
    vanilla
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    1/2  cup 
    semisweet chocolate pieces, melted and cooled
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    2   tablespoons 
    semisweet chocolate pieces (optional)
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    2   tablespoons 
    white baking pieces (optional)

Directions
1.
Preheat oven to 350 degrees F. Grease twelve 2-1/2-inch muffin cups. In a medium bowl combine flours, baking powder, baking soda, and 1/2 teaspoon salt. Set aside.
2.
In large bowl combine vegetable oil spread and sugar blend. Beat with electric mixer on medium speed about 3 minutes or until fluffy. Add eggs, buttermilk, and the water, beating until well mixed. Add flour mixture, beating on low speed just until blended, being careful not to overmix. Divide batter between two bowls. Stir vanilla into one bowl of the batter. Stir melted chocolate into the other bowl of the batter.
3.
Spoon vanilla batter into one side of each of the prepared muffin cups. Spoon chocolate batter into the other side of each muffin cup, filling the cups two-thirds full. If desired, sprinkle semisweet chocolate pieces over the vanilla batter and white baking pieces over the chocolate batter. Fill any empty cups with water to prevent warping while baking.
4.
Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
Nutrition information
Per Serving: cal. (kcal) 214, Fat, total (g) 9, chol. (mg) 35, sat. fat (g) 3, carb. (g) 28, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 12, pro. (g) 4, vit. A (IU) 388.72, vit. C (mg) 0, Thiamin (mg) 0.09, Riboflavin (mg) 0.1, Niacin (mg) 0.59, Pyridoxine (Vit. B6) (mg) 0.49, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.92, sodium (mg) 340, Potassium (mg) 73, calcium (mg) 70.68, iron (mg) 1.26, Starch () 1, Other Carb () 1, Fat () 1.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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