Servings: 12
Prep Time: 10 Min.
Cook Time: 20 Min.

For muffins:
+ 1 c. frozen tart cherries
+ 1-3/4 c. PLUS 2 tsp. unbleached, all-purpose flour, divided
+ 3 Tbsp. SPLENDA® white sugar blend for baking
+ 2 tsp. baking powder
+ 1/8 tsp. salt
+ 3/4 c. lowfat milk
+ 1/4 c. refrigerated pasteurized egg product
+ 4 Tbsp. butter, melted and cooled
+ 1 Tbsp. finely shredded lime peel
+ 1 Tbsp. fresh lime juice

For glaze:
+ 1/2 c. powdered sugar
+ 1/2 tsp. finely shredded lime peel
+ 2 to 4 tsp. fresh lime juice

1. Preheat oven to 400°F. Coat a 12-muffin tin with cooking spray.
2. Finely chop frozen cherries. Place chopped cherries in a small bowl and toss with 2 tsp. flour. Do not thaw frozen chopped cherries. Place cherries in freezer until needed.
3. In a medium bowl, stir together 1-3/4 c. flour, the Splenda®, baking powder, and salt. Set aside.
4. In another small bowl, stir together milk, egg product, butter, 1 Tbsp. lime peel, and 1 Tbsp. lime juice. Make a well in center of flour mixture and pour in milk mixture. Stir just until flour mixture is partially moistened. Add frozen chopped cherries and stir just until moistened. (Do not over mix.) Divide batter equally between the 12 muffin cups.
5. Bake at 400°F for 20 min., or until golden brown and wooden toothpick inserted into center comes out clean. Cool muffins in pan for 5 min. Remove muffins from pan and slightly cool on wire rack.
6. For Glaze: In a small bowl, stir together powdered sugar, 1/2 tsp. lime peel, and enough of the 2 to 4 tsp. lime juice to make of desired drizzling consistency.
7. Drizzle glaze over muffins and serve muffins slightly warm.

Nutritional information is based on a serving size of 1 muffin.

* Nutritional information does not include suggested side dishes.

Calories: 133;   Total Fat: 4g;   Saturated Fat: 3g;   Cholesterol: 29mg;   Total Carbs: 21g;   Fiber: 0g;   Protein: 3g;   Sodium: 134mg;