DEEP CHOCOLATE VITAMUFFIN COPYCAT RECIPE
I like Vitalicious VitaMuffins because they're so healthy and tasty, but they're expensive. I searched online for recipe clones and found ONE! It isn't mine, but I thought a lot of people here would appreciate it being posted. It doesn't have quite as high a percentage of vitamins as the original, but I hope they taste just as good for so relatively few calories. This recipe also works if you decide to use a regular baking pan/sheet instead of a muffin pan. *************************************************************************************** INGREDIENT SUBSTITUTIONS AND TIPS: Instead of fat-free half-and-half cream, you can use the equivalent amount of nonfat evaporated milk. Instead of unsweetened applesauce, you could use the equivalent amount of plain nonfat yogurt. Instead of using 3 egg whites, you can substitute 2 eggs + 1 egg white, or for baked goods that brownie-like (very moist and even tastier), use the equivalent amount of regular egg substitute. RecipeZaar doesn't have the nutritional info for the clear fiber supplement, but Benefiber makes one that completely dissolves and is taste-free and 0 calories. You can make the recipe without it, but it is essential to making this a healthy recipe with 3-4g fiber per muffin. *************************************************************************************** Source: http://community.cookinglight.com/showthread.php?p=792843 . The main difference is that I exchanged sugar for Splenda. Enjoy!!
Provided by buttercup
Categories Quick Breads
Time 20m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 15
Steps:
- Prepare 24 cupcake papers.
- Mix all dry ingredients together.
- In a separate bowl, add all wet ingredients except for 1 1/2 cups hot water.
- Mix together both wet and dry ingredients, while slowly stirring in hot water.
- Do not overmix.
- Slowly stir in chocolate chips.
- Evenly scoop into cupcake papers and place on top of cookie sheet.
- Bake at 350 for about 9-12 minutes or until toothpick comes out clean.
- Let cool for 10 minutes. TIP: Do NOT forget to cover the pan with aluminum foil or another pan as soon as you take them out of the oven! (If you don't, they will dry out!).
Nutrition Facts : Calories 86.6, Fat 1.7, SaturatedFat 0.9, Cholesterol 0.2, Sodium 141.4, Carbohydrate 17.5, Fiber 2.1, Sugar 8.4, Protein 2.6
JUST-LIKE-STARBUCKS DOUBLESHOT - COPYCAT
I tried to stay away from this expensive, creamy, caffeine indulgence in a can--but I broke down. I was instantly hooked, and searched the internet for a substitute. You can lighten it up by using fat-free half and half.
Provided by CunninghamAir 2
Categories Beverages
Time 10m
Yield 1 serving., 1 serving(s)
Number Of Ingredients 5
Steps:
- Add sugar to hot espresso.
- Pour all ingredients over ice.
Nutrition Facts : Calories 115.1, Fat 7.2, SaturatedFat 4.5, Cholesterol 23.8, Sodium 56.4, Carbohydrate 9.5, Sugar 7.2, Protein 3.7
STARBUCKS COPYCAT CRANBERRY BLISS BAR
Todd Wilbur of the famous Top Secret Recipe clones posts a demo of this recipe on his site www.topsecretrecipes.com. Starbucks only brings these out during a limited part of the year. These used to be the only pastry I would buy from them. They are a soft triangle of white chocolate and cranberry cake covered with creamy lemon frosting and dried cranberries. Make sure you don't substitute the crystalized ginger for powdered ginger!
Provided by Mama2Three
Categories Bar Cookie
Time 35m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Make cake by beating butter and brown sugar with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt and beat well. Gradually mix in flour until smooth. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Pour batter into a well-greased 9x13-inch baking pan and spread evenly across the pan. Bake for 35 to 40 minutes or until cake is light brown on top. Allow cake to cool.
- Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. When the cake has cooled, spread frosting over the top of cake.
- Sprinkle1/4 cup of diced cranberries over the frosting on the cake.
- Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Drizzle icing over cranberries in a sweeping motion or use a pastry bag with a fine tip. Or you could even put the icing in a zip topped bag trim a corner off the bottom and use it as you would the pastry bag.
- Cover the cake and let it chill for at least two hours, then slice the cake lengthwise (the long way) through the middle. Slice the cake across the width three times making a total of eight rectangular slices. Slice each of those rectangles diagonally creating 16 triangular slices.
Nutrition Facts : Calories 372.5, Fat 15, SaturatedFat 8.9, Cholesterol 71.5, Sodium 157.3, Carbohydrate 57.3, Fiber 0.6, Sugar 46.9, Protein 3.5
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