SUGAR-FREE COLOMBIAN COCOA MUFFINS
The original recipe, from 1001 Muffins, Biscuits, Doughnuts, Pancakes, Waffles, Popovers, Fritters, Scones and Other Quick Breads, suggested having these muffins with cappuccino. Instead, I decided to turn a spoonful of my morning coffee into the icing! I've made the muffins sugar-free, but the icing uses real confectioners sugar, so have them either way, with or without the glaze. I'm not sure why these are called Colombian, when they use Dutch-processed cocoa. Makes 36 mini-muffins.
1-1/2 cups unbleached all-purpose flour
1-1/2 cups Splenda for baking
1 Tbsp baking powder
1/4 cup Dutch-processed cocoa powder
1/2 tsp kosher salt
3 large eggs
2/3 cup nonfat (skim) milk
1/2 cup (one stick) butter, melted (I do this in the microwave)
1 tsp pure vanilla extract
1/4 cup confectioners sugar (optional)
1 Tbsp brewed coffee (with or without milk)
Preheat the oven to 375°F, and line two mini-muffin pans with paper liners (or spray with baking spray).
In a large bowl, combine the flour, Splenda, baking powder, cocoa and salt.
In a medium bowl, beat together the eggs, milk, melted butter and vanilla extract. Add the egg mixture to the flour mixture, and stir just until the dry ingredients are moistened.
Using a teaspoon, fill the muffin cups 2/3 full. Bake for 9 minutes, until a toothpick inserted in the center of one muffin comes out clean. Cool in the pan for 2-3 minutes, then turn out onto a cooling rack set over a baking sheet or paper towels.
To make the (optional) icing, whisk together the confectioners sugar and coffee, until there are no sugar lumps. With a spoon, drizzle the icing over the muffins.