Skinny Caramel Pecan Cake

Ingredients

• Muffin Ingredients:
• 1/4 cup all-purpose flour (100 calories)
• 1/4 cup pastry flour (82 calories - may substitute with whole wheat pastry flour, but the yogurt may need to be increased by about 2 tablespoons)
• 1 teaspoon baking powder (2 calories)
• 2 tablespoons Truvia
• Pinch of salt
• 1/2 teaspoon ground cinnamon (3 calories)
• 1/2 teaspoon pure vanilla extract (6 calories)
• 1/4 cup regular vanilla yogurt, I used Dannon's Light & Fit (28 calories, depending)
• 1 1/2 tablespoons liquid eggbeaters or egg-whites (12.5 calories)
• Caramel Ingredients:
• 2 tablespoons milk of choice, I used fat-free (12 calories, depending)
• 1 teaspoon Joseph's Maltitol-Sweetened Syrup, or syrup of choice (3 calories, depending)
• Splash of pure vanilla extract (2 calories)
• Pinch of salt
• 1 teaspoon I Can't Believe It's Not Butter, "Lite" (13 calories)
• 1 tablespoon chopped pecans (50 calories)

Instructions

1. Preheat oven to 375F.
2. In a medium-sized bowl, mix together all dry ingredients for muffin.
3. Once dry ingredients have been well mixed, add in wet ingredients for muffin one after the other.
4. After your batter has been mixed, pour it into an individual-sized cake tin (non-stick preferably).
5. Bake your muffin for approximately 10 - 15 minutes, or until the top of your muffin is golden and stiff to the touch.
6. While your muffin is baking, mix together your ingredients for your caramel (excluding pecans).
7. In a small, non-stick pot, cook your ingredients on the stove over medium-heat.
8. Stir mixture continuously until it begins to thicken, turning golden brown.
9. After several minutes, your mixture should be thick like caramel.
10. Turn off stove and allow your caramel to sit and thicken.
11. Once your muffin has finished baking, remove it from the oven.
12. Drizzle with caramel and sprinkle with pecans.