Half & Half Muffins

Half & Half Muffins

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From: Diabetic Living Magazine

Can't decide if you're in the mood for vanilla or chocolate? No problem! Grab one of these muffins for a snack or a to-go breakfast on a busy morning and we guarantee you'll be satisfied.

Ingredients 12 servings

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Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup all-purpose flour
  • 1 cup King Arthur® white whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ cup Smart Balance® 60% to 70% vegetable oil spread
  • ½ cup Splenda® Sugar Blend
  • 2 eggs
  • ¼ cup low-fat buttermilk
  • ¼ cup water
  • ½ teaspoon vanilla
  • ½ cup semisweet chocolate pieces, melted and cooled
  • 2 tablespoons semisweet chocolate pieces (optional)
  • 2 tablespoons white baking pieces (optional)


  • Prep

  • Ready In

  1. Preheat oven to 350F. Grease twelve 2½-inch muffin cups. In a medium bowl, combine flours, baking powder, baking soda and ½ teaspoon salt. Set aside.
  2. In large bowl, combine vegetable oil spread and sugar blend. Beat with electric mixer on medium speed about 3 minutes or until fluffy. Add eggs, buttermilk and the water, beating until well mixed. Add flour mixture, beating on low speed just until blended, being careful not to overmix. Divide batter between two bowls. Stir vanilla into one bowl of the batter. Stir melted chocolate into the other bowl of the batter.
  3. Spoon vanilla batter into one side of each of the prepared muffin cups. Spoon chocolate batter into the other side of each muffin cup, filling the cups two-thirds full. If desired, sprinkle semisweet chocolate pieces over the vanilla batter and white baking pieces over the chocolate batter. Fill any empty cups with water to prevent warping while baking.
  4. Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 214 calories; 9 g fat(3 g sat); 2 g fiber; 28 g carbohydrates; 4 g protein; 35 mcg folate; 35 mg cholesterol; 12 g sugars; 375 IU vitamin A; 0 mg vitamin C; 71 mg calcium; 1 mg iron; 340 mg sodium; 73 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1 other carbohydrate, 1 starch

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