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.
- 1 1⁄4 cups all-purpose flour
- 3⁄4 cup whole wheat flour
- 1⁄4 cup granulated sugar
- 1⁄4 cup brown sugar
- 3 tablespoons unsweetened cocoa powder
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup nonfat milk
- 3⁄4 cup unsweetened applesauce
- 1 tablespoon canola oil
- 1 tablespoon molasses
- 2 teaspoons balsamic vinegar
- 1 teaspoon vanilla
- 1⁄3 cup miniature semisweet chocolate chips
Directions See How It's Made
- Preheat oven to 350 degrees. Coat 18 muffin cups with nonstick cooking spray; set aside.
- In a bowl combine flours, sugars, cocoa powder, soda, and 1/4 teaspoons salt. Make a well in center of flour mixture; set aside.
- 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.
- 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.