Chocolate Chip-Potato Mini Muffins

Servings size is for 2 mini's. From Cooking Light.

• Ready In: 24 mins
• Serves: 12
• Yields: 24 mini muffins

Ingredients

• 1 1⁄3 cups all-purpose flour
• 2⁄3 cup  instant potato flakes
• 2⁄3 cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon salt
• 1⁄2 cup nonfat milk
• 2  egg whites
• 2  tablespoons  vegetable oil
• 2  teaspoons vanilla extract
• 1⁄4 cup  miniature semisweet chocolate chips

Directions

1. Heat oven to 375 degrees. Coat 2 mini muffin pans (24 cups) with nonstick spray,.
2. Stir flour, potato flakes, sugar, baking powder, cinnamon and salt in a large bowl until blended. Stir in milk, egg whites, oil and vanilla extract until blended. Add chocolate chips and mix well.
3. Spoon batter into muffin cups, filling them about 3/4 full. Bake 14 to 17 minutes or until golden and a toothpick comes out clean. Loosen the edges of each muffin with a knife and transfer carefully to a wire rack to cool.