Ingredients
2 1/4 Cups Reduced Fat Bisquick
3/4 C + 2 T Pourable Splenda, Divided
2 tsp Ground Cinnamon
Egg Substitute equal to 2 Eggs
1 1/4 Cups Skim Milk
2 tsp Vanilla Extract
1/4 Cup Powdered Sugar
1 T + 1/4 tsp Cocoa Powder, Divided
Preheat oven to 375 Degrees.
Spray a 24 mini muffin, or a 14 loaf pan with butter flavored nonstick spray.
In a medium bowl, combine Bisquick, 3/4 Cup Splenda, 1 T Cocoa Powder and Cinnamon.
Add Egg Substitute, Milk, and Vanilla. Mix well to combine. Batter will be the consistency of pancake batter.
Place 1/8 Cup of mix in each muffin well, or 1/4 Cup in each loaf well (if you have any empty wells, place water in them).
Bake 14-16 minutes. Cool for 10 minutes, then remove from pan. In a plastic bag, combine Powdered Sugar, remaining cocoa powder, and 2 T of Splenda. Place 8 muffins, or 1 loaf at a time in the bag, and shake to coat. Allow to completely cool, then place in an airtight container.
Note: may not look like donuts, but they taste close enough
Calories:91 Fat:1.5 Fiber:0
