Chocolate-Chocolate Chip Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 194.4
- Total Fat: 8.0 g
- Cholesterol: 17.9 mg
- Sodium: 221.1 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 0.9 g
- Protein: 3.7 g
View full nutritional breakdown of Chocolate-Chocolate Chip Muffins calories by ingredient
Introduction
from Cooking Light, May 2011 issueRecipe Copyright © Cooking Light Magazine from Cooking Light, May 2011 issue
Recipe Copyright © Cooking Light Magazine
Number of Servings: 12
Ingredients
-
7.9 ounces all-purpose flour (about 1 3/4 cups)
1/2 cup packed brown sugar
1/4 unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup warm water
1/4 cup canola oil
1 tablespoon red wine vinegar
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup semisweet chocolate minichips, divided
Cooking spray
Directions
Preheat oven to 400 degrees.
Weigh or lightly spoon flour into dry measuring cups;level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.
Place 12 muffin cup liners in cups, and coat with cooking spray. Divide batter evenly among muffin cups. Sprinkle remaining minichips evenly over batter. Bake at 400 for 15 minutes or until tooth pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack. Yield: 12 serving size: 1 muffin.
Serving Size: makes 12 servings (serving size: 1 muffin)
Recipe Copyright © Cooking Light Magazine
Number of Servings: 12
Recipe submitted by SparkPeople user WASCWYWBT.
Weigh or lightly spoon flour into dry measuring cups;level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.
Place 12 muffin cup liners in cups, and coat with cooking spray. Divide batter evenly among muffin cups. Sprinkle remaining minichips evenly over batter. Bake at 400 for 15 minutes or until tooth pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack. Yield: 12 serving size: 1 muffin.
Serving Size: makes 12 servings (serving size: 1 muffin)
Recipe Copyright © Cooking Light Magazine
Number of Servings: 12
Recipe submitted by SparkPeople user WASCWYWBT.