Cocoa-Berry Muffins
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
12 muffins
ingredients
- 2 egg whites
- 1⁄2 cup applesauce, unsweetened
- 1⁄2 cup nonfat plain yogurt
- 1 3⁄4 cups flour
- 1⁄2 cup cocoa, hershey low-fat works great
- 3⁄4 cup brown sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1 cup strawberry
directions
- Mix egg whites, applesauce, and yogurt in one bowl.
- Mix dry stuff in another bowl.
- Mix the two together, mixing only enough to combine well.
- Put into well-greased muffin tins.
- Bake at 350 degrees for 25 minutes or until tester comes out clean.
- Remove from pan to cool.
- Fresh or Frozen berries of any kind can be used.
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Reviews
-
I would love to give stars on these, because they turned out great, but I ended up making so many substitutes (some intentional, some not), I really don't think I should. So here goes: I used 1 egg (rather than 2 whites), 1/2 cup oil (rather than applesauce... mine went bad!), 1/2 cup buttermilk (rather than yogurt), 1 3/4 cups whole wheat pastry flour (rather than white), 3/4 cup Sucanat ([which is essentially organic brown sugar] rather than brown sugar). Anyway, they turned out great... I think that I would consider them a little more on the "cupcake" than "muffin" side, but I definitely think they could go either way. Very moist and cakelike- I definitely think you could ice these (or not!) and serve them as dessert. I think that a handful of chocolate chips would also be a nice addition. I did use the strawberries, as suggested, and thought that was great, but I'm sure it would be great with other berries (especially raspberries or cherries!) as well. I found the cook time and cook temp to be accurate and appropriate. They rose very well and were just great flavor-wise, just chocolatey and just sweet enough (I find that the balance of sweetness in chocolate baked goods is often hard to get right, but I really enjoyed the balance in these- I think using brown sugar really made them shine) with lovely jewel-bursts of berries. Looking forward to making these again! Thanks, Dancer^!
RECIPE SUBMITTED BY
Dancer
Guelph, 0