Dark Chocolate Mini Muffins

READY IN: 35mins
Recipe by Marie Frank

Delicious low-fat muffins

Top Review by Laurel Becker

I recommed these as mini-muffins. They don't rise very high, but are perfect little chocolate bites. Makes 48 mini muffins. And don't be afraid of the vinegar - that's what makes them rise. You can't really taste it under the molasses and cocoa. I also added about a half cup of chips instead of 1/3 C.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Coat 18 muffin cups with nonstick cooking spray; set aside.
  2. In a bowl combine flours, sugars, cocoa powder, soda, and 1/4 teaspoons salt. Make a well in center of flour mixture; set aside.
  3. In another bowl combine milk, applesauce, oil, molasses, vinegar, and vanilla. Add to the flour mixture. Stir just until moistened (batter should be lumpy). Stir in half the chocolate pieces.
  4. Spoon batter into prepared muffin cups, filling each cup a little over half full. Sprinkle with remaining chocolate pieces. Bake for 15 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on rack for 5 minutes. Remove from muffin cups; serve warm. Or cool completely; wrap tightly and freeze up to 3 months. Reheat to serve.

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