Prep 10 mins
Cook 15 mins
This is a great recipe for lower-fat chocolate chip muffins. The texture and flavor is just right. The recipe is from a book called Dr. Cookie.
- 2 cups flour
- 3 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 large egg
- 1 cup sugar
- 2 tablespoons margarine, melted
- 1 cup skim milk
- 1 teaspoon vanilla extract
- 1⁄3 cup miniature semisweet chocolate chips
- cinnamon-sugar mixture (optional)
- Preheat oven to 400°F.
- Coat a 12-muffin tin with nonstick cooking spray.
- Whisk the flour with the baking powder and salt and set aside.
- Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
- Add the milk and vanilla and beat again.
- Mix the flour and chocolate chips into the batter by hand just until combined.
- Spoon the batter into the muffin cups so that each is about two-thirds full.
- Top each muffin cup with cinnamon/sugar mixture, if desired.
- Bake for about 15 minutes or until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
- Cool in the tin set on a wire rack for about 10 minutes.
- Remove the muffins from the tin and eat them warm or let them cool completely on a wire rack.
These are quite tasty! I had to cook them for about 18-20 minutes rather than the 15 minutes. They were light and fluffy, just the way I like my muffins.
these were really good! i added 1/2 tsp. cinnamon to the dry mixture. you can't really tell they are low-fat!
wow are these good (could be because i haven't had chocolate in about 8 months tho!) i made some subs such as whole wheat flour, applesauce in place of butter, light soy milk rather than milk, splenda, and egg substitute. cut the calories down to 95 per muffin! thanks for posting.