These are a little muffin from heaven! They rank in around 105 calories a piece and kill a sweet tooth with complete satisfaction guaranteed! I adapted a recipe from SkinnyMom to incorporate a Truvia brown sugar blend to save a little more calories and carbs and it was what I had on hand. If you don't, just use the full blown stuff. You are getting 1/4 tsp per serving so it is quite small in amount.
This recipe yields 24 servings or 24 muffins, so make sure as you portion out your batter you are doing it in small bits. You can always go back and add more, but its hard to move it around if you run out before you fill all your cups!
Ingredients
- 6 teaspoons of brown sugar Truvia blend
- 1 (20 oz) can pineapple chunks in 100% juice (need 24 pineapple chunks), reserve 1 cup of juice which will basically be the whole can's worth of juice
- 12 maraschino cherries, sliced in half and stem removed
- 1 box yellow cake mix
- ⅓ cup unsweetened applesauce
- 3 eggs
Instructions
- Preheat the oven to 350° F and generously coat two 12-count muffin tins with nonstick cooking spray.
- Sprinkle ¼ teaspoon of truvia blendin each muffin tin.
- Cut 24 pineapple chunks in half, and lay 2 halves in each muffin tin with the narrow ends touching, so it resembles a bowtie.
- Place 1 cherry half in the center of the pineapple “bowtie” where the narrow ends meet, then set the tins aside.
- With an electric mixer on low speed (or the whisk attachment on a stand mixer), beat together the cake mix, applesauce, reserved pineapple juice, and the eggs until smooth and incorporated, 2 minutes.
- Pour the batter evenly in the set-aside muffin tins, and bake until a toothpick inserted in the center comes out clean, about 12 minutes.
- Allow to cool in the muffin tins, then run a butter knife or a straight spatula along the edges and carefully invert onto a baking sheet, so the bottoms of the cakes are now the tops
Let me know what you think!
Misty
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