Monday, April 29, 2013

Skinny Double Chocolate Chip Muffins


           My boys are home for two whole weeks for spring break! My husband has been home for the last 4 days so we've all had some quality family time together. There are has been plenty of eggs and bacon for breakfast,followed by bread baking sessions,muffin baking,car rides, spring cleaning,house hunting and grilling when weather permits.

These muffins were devoured by my family. They are super moist,almost brownie like and seriously addictive. They freeze incredibly well and go great with a hot cup of coffee.

Skinny Double Chocolate Chip Muffins

3/4 cup Unsweetened Applesauce
1/2 cup Sugar
1/4 cup Honey
2 Large Egg Whites or 1 Large Egg
3/4 cup Vanilla Greek Yogurt or regular plain or vanilla yogurt   
2 tsp. Vanilla
1/2 cup All-purpose Flour
1/2 cup Whole Wheat Flour
1/2 cup Unsweetened Dutch Cocoa Powder
1/2 tsp. Salt
1 tsp. Baking Soda   
1 tsp. Baking Powder
1/2 Mini Chocolate,plus a few extra for the tops

Preheat oven to 425 or 220 celcius. Spray a 12 cup muffin pan with nonstick spray. Do not use liners..they will stick to the insides.

In a large bowl,combine applesauce,sugar,honey,egg whites,yogurt,and vanilla. Whisk them all together until smooth,with no yogurt lumps remaining.

In a medium bowl,sift the flours,cocoa powder,salt,baking soda, and baking powder together. Slowly stir into the wet ingredients,being careful not to overmix (make sure there are no dry pockets of flour in the mixture). Fold in the mini chocolate chips. The batter will appear chunky but no worries..chunky is good :)

Divide the batter evenly amoung the prepared pan and fill each cup until full. 

Bake for 5 minutes at 425 or 220 celcius. Reduce the heat to 375 or 190 celcius and continue baking for 13 more minutes or until a toothpick inserted in the center comes out clean.

Allow to cool for a minute before removing to wire rack to cool completely.

** I actually skipped the high temp of the oven and baked them for 18 minutes at 375 or 190 celcius..only because I forgot. They turned out fine for me**

Yield: 12 Muffins
Source: Sally's Baking Addiction