Tuesday, February 2, 2010

Chocolate Chocolate Chip Muffins

(Theresa Harrington; Sheridan, WY)

Prep: 20 min.
Bake: 20 min. per batch

2-1/2 C. all-purpose flour
1-3/4 C. whole wheat flour
1-3/4 C. packed brown sugar
1/2 C. baking cocoa
1-1/4 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 egg whites
1 egg
2 C. unsweetened applesauce
1-3/4 C. low-fat or fat-free milk
2 T. canola oil
2-1/2 tsp. vanilla extract
1-1/4 C. semisweet chocolate chips

In a large bowl, combine the flours, brown sugar, cocoa, salt, baking powder, and baking soda. In another bowl, whisk the egg whites, egg, applesauce, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Coat muffin cups with nonstick cooking spray; fill 3/4 full with batter. Bake at 350 for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Yield: 32 muffins

No comments:

Post a Comment