Double Chocolate Raspberry Muffins

These muffins are wheat, dairy and almost fat free, and oh so yummy! According to my calculations these are three points each! (Please know that I am in no way an employee or representative of Weight Watchers. I do point calculations for my own use on most recipes, and so I share that info. Please recalculate yourself to be sure.)

Double Chocolate Raspberry Muffins

3/4 cup soy flour
1/3 cup raw sugar
1/3 cup cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup unsweetened applesauce
2 egg whites
1 tsp vanilla extract
1/4 tsp almond extract

1 cup raspberries (frozen will work fine here if not in season)
1/3 cup semi-sweet chocolate chips

7 almonds, slivered (or 1 Tbsp. packaged slivered almonds)

• Preheat oven to 350 F. Prepare a muffin tin by lining with 6 paper cupcake liners, and spraying lightly with a nonstick cooking spray.
  
• Combine all except the last three ingredients quickly in a bowl with a wooden spoon or rubber spatula, being careful not to over-mix. The batter will be very stiff.
  
• Fold in raspberries and chocolate chips.
• Spoon evenly into 6 muffin cups.
• Sprinkle the tops of the muffins with the slivered almonds.
• Bake for 25-35 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.
• Let cool thoroughly, then remove from muffin tin. These have a shelf life of 3-4 days when stored at room temperature (up to two months frozen).
• Enjoy!

(FYI- This photo does not do these muffins justice. It is incredibly hard to take a good photo of a chocolate muffin with normal household lighting.)