Directions:
- Position rack in middle of oven and preheat to 375 degrees F. Line 12-cup muffin pan with paper or foil liners.
- Heat chocolate, margarine and milk in a saucepan over low heat until melted, stirring. Remove from heat.
- Mix Splenda and cocoa. Add eggs and whisk until combined. Whisk in chocolate mixture.
- Scoop batter into muffin cups, press 3 raspberries halfway into each, and place pan on baking sheet. Bake about 15 minutes, turning front to back halfway through. Cool on rack and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.05 Kcal (281 kJ) | ||
| Calories from fat | 25.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.79g | 4% | |
|---|---|---|---|
| Cholesterol | 13.69mg | 5% | |
| Sodium | 16.58mg | 1% | |
| Potassium | 85.21mg | 2% | |
| Total Carbs | 9.47g | 3% | |
| Sugars | 2.55g | 10% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 2.72g | 5% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 13.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 156.32 Kcal (654 kJ) | ||
| Calories from fat | 58.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.49g | 4% | |
|---|---|---|---|
| Cholesterol | 31.92mg | 5% | |
| Sodium | 38.65mg | 1% | |
| Potassium | 198.65mg | 2% | |
| Total Carbs | 22.07g | 3% | |
| Sugars | 5.94g | 10% | |
| Dietary Fiber | 3.73g | 6% | |
| Protein | 6.34g | 5% | |
| Vitamin C | 4.2mg | 3% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.6mg | 4% | |
| Calcium | 32.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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