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Easy low fat chocolate muffins studded with cherries and chocolate chips.
In a mixing bowl cream the butter and sugars until creamy. Add the cherry juice, egg, and yogurt to the butter and beat again. Sift together the baking powder, baking soda, salt, cocoa powder, cinnamon, and flour and add alternately with the coconut milk to the butter mixture and beat gently. Stir in the chocolate chips and chopped cherries by hand.
Spoon a large tablespoon of batter into a greased muffin top pan (I used a whoopie pie pan). Bake at 400ºF for 12 minutes. Let cool 2 minutes in the pan, then remove to a wire rack to cool. Store in a sealed container for up to 4 days.
Makes 24 muffin tops.
Note: You can use a regular muffin tin if you don’t have a muffin top pan. Bake the muffins for 18 minutes. Makes about 15 muffins.
This tuna salad redo is delicious stuffed into small tomatoes. Light and refreshing, it’s a healthy lunch choice.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!