Chocolate Sour Cherry Muffins
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 177.0
- Total Fat: 5.8 g
- Cholesterol: 13.6 mg
- Sodium: 95.3 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 1.7 g
- Protein: 3.3 g
View full nutritional breakdown of Chocolate Sour Cherry Muffins calories by ingredient
Introduction
Who says chocolate can't be a healthy start to the day? The blend of cocoa powder and dark chocolate adds flavor without too much fat. As a bonus, these muffins always make me feel better about Monday mornings! Who says chocolate can't be a healthy start to the day? The blend of cocoa powder and dark chocolate adds flavor without too much fat. As a bonus, these muffins always make me feel better about Monday mornings!Number of Servings: 16
Ingredients
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1/4 cup grape seed or sunflower oil
1/4 cup dark chocolate chips
1 1/4 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 1/8 cup light brown sugar, packed
2/3 cup dried sour cherries
1 large whole egg
2/3 cup reduced fat milk
1/2 cup plus 1 tablespoon reduced fat Greek style yogurt
1 teaspoon vanilla extract
Tips
Love this recipe? Check out Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar recipes to keep you slim while satisfying your cravings!
Directions
Preheat the oven to 350° F with a rack in the center position. Line 16 muffin tins with paper liners, and set aside.
Combine the oil and chocolate chips in a heat proof bowl, and heat over a double boiler, or in the microwave, stirring occasionally, until the chocolate has melted. Remove from the heat and stir to combine. Set the bowl aside to cool for about 15 minutes.
In a large mixing bowl, combine the flour, baking soda, cocoa powder, salt, brown sugar and dried cherries. Stir all the ingredients together to combine. In a separate mixing bowl whisk together the whole egg, milk, yogurt and vanilla extract.
Pour the cooled chocolate mixture and the yogurt mixture into the bowl with the flour. Fold the ingredients together, just until combined. Do not over mix the batter or the muffins will not rise properly.
Bake for 20-25 minutes, or until a knife inserted into the center of one of the muffins comes out clean. Remove the muffins from the oven, and allow to cool slightly before serving. Leftovers can be stored, tightly wrapped, at room temperature for up to two days.
Serving Size: Makes 16 servings
Combine the oil and chocolate chips in a heat proof bowl, and heat over a double boiler, or in the microwave, stirring occasionally, until the chocolate has melted. Remove from the heat and stir to combine. Set the bowl aside to cool for about 15 minutes.
In a large mixing bowl, combine the flour, baking soda, cocoa powder, salt, brown sugar and dried cherries. Stir all the ingredients together to combine. In a separate mixing bowl whisk together the whole egg, milk, yogurt and vanilla extract.
Pour the cooled chocolate mixture and the yogurt mixture into the bowl with the flour. Fold the ingredients together, just until combined. Do not over mix the batter or the muffins will not rise properly.
Bake for 20-25 minutes, or until a knife inserted into the center of one of the muffins comes out clean. Remove the muffins from the oven, and allow to cool slightly before serving. Leftovers can be stored, tightly wrapped, at room temperature for up to two days.
Serving Size: Makes 16 servings
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