Give Me S'More Muffins

Serves 8

3/4 cup purchased graham cracker crumbs or 12 (2-1/2 inch) graham crackers,
made into crumbs
3/4 cup reduced-fat biscuit baking mix
1/4 cup Splenda  Granular
1 tsp baking powder
1/2 tsp baking soda
1 cup miniature marshmallows
1/4 cup mini chocolate chips
3/4 cup fat-free milk
1/4 cup no-fat sour cream
1-1/2 tsps vanilla extract

Preheat oven to 375 degrees. Spray 8 wells of a 12-hole muffin pan with
butter-flavored cooking spray or line with paper liners. In a large bowl,
combine graham cracker crumbs, baking mix, Splenda, baking powder, and
baking soda. Stir in marshmal­lows and chocolate chips. In a small bowl,
combine milk, sour cream, and vanilla extract. Add milk mixture to graham
cracker mixture. Mix gently just to combine. Evenly spoon batter into pre­
pared muffin wells. Bake for 13 to 15 minutes or until a toothpick inserted
in center comes out clean. Place muffin pan on a wire rack and let set for 5
minutes. Remove muffins from pan and continue cooling on wire rack.

HINTS: 1. A self-seal sandwich bag works great for crushing gra­ham
crackers.
2. Fill unused muffin wells with water. It protects the muffin tin and ensures
even baking.

130 Calories;2g Fat;3g Protein;25g Carbs;343mg Sodium;1g Fiber
Exchanges: 1-1/2 Starch /Carbohydrate

Cooking healthy with Splenda by JoAnna M. Lund