Defragged

5 packets of Medifast Maple and Brown Sugar oatmeal
1 packet of Medifast Vanilla Pudding
1 Medifast Chocolate Bar, chopped
3 packets of Splenda
2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/8 teaspoon of salt
1/2 teaspoon of white vinegar
1/3 cup of Davinci Sugar-Free Cookie Dough Syrup
1 to 1-1/4 cup of cold water, added slowly

Chop the Medifast chocolate bar into small pieces. I sliced it width-wise into 14 slices. Then chopped each slice into 4 pieces.

Combine all dry ingredients *except* the chocolate pieces and mix thoroughly. In a separate bowl combine all liquid ingredients *except* the water and mix thoroughly.

Add liquid ingredients to dry and then add water slowly to ensure that the batter is not too runny. The batter should be moist but not runny or too dry. With an electric mixer cream the batter. This will add some air bubbles to it and make the muffin more airy.

Now add your chocolate pieces to the batter and mix thoroughly by hand (not with an electric mixer). Or if you want to be sure you are distributing the chocolate pieces evenly, you can press them individually and equally into the batter after adding the batter to the 14 muffin cups.

Drop batter by tablespoon into 14 regular sized muffin cups. I use silicone bakeware for uniform baking.

Bake at 325 degrees for 30-35 minutes. Inserted toothpick should come out clean. Remove immediately from pan.

Yield: 14 muffins (7 Medifast meals)

Alternate Recipes:

• Lemon Yogurt Muffins - Add 1 teaspoon of lemon extract. Use chopped Medifast Lemon Yogurt Bar and Vanilla Sugar Free Davinci Syrup instead of the bar and syrup stated in the recipe above.
• Chocolate Carmel Muffins - Use chopped Medifast Carmel Nut Bar and Carmel Sugar Free Davinci Syrup instead of the bar and syrup stated in the recipe above.