Chocolate Chip Muffins (with Prunes)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 146.9
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 133.3 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 0.5 g
- Protein: 1.0 g
View full nutritional breakdown of Chocolate Chip Muffins (with Prunes) calories by ingredient
Number of Servings: 12
Ingredients
-
*cooking spray, 2 second spray, 1 serving (remove)
**Great Value Pitted Prunes 1/4 Cup, 1 serving (remove)
*Dark Brown Sugar, 24 tsp (remove)
*Country Crock margarine (tub), 4 tbsp (remove)
*Fat Free Buttermilk, .75 cup (remove)
*Nestle Toll House Semisweet Chocolate Chips, 12 tbsp (remove)
*1 large egg white, 1 serving (remove)
*Baking Powder, 1 tsp (remove)
*baking soda, 1 tsp (remove)
*Diamond Crystal Salt Sense Real Iodized Salt, 0.5 tsp (remove)
*Kretschmer Origial Toasted Wheat Germ, 4 tbsp (remove)
Directions
1. Preheat the oven to 350. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups.
2. Put the prunes or dates in a blender or mini-chopper with 1/4 cup hot water and puree until smooth.
3. In a large mixing bowl, beat the brown sugar and margarine with a wooden spoon until creamy. Stir in the buttermilk, chocolate chips, prune or date puree, egg white, and vanilla.
4. Add the flour, baking powder, baking soda, and salt, and stir until just combined; do not overmix. There should be some lumps in the batter.
5. Divide the batter among the muffin cups. Sprinkle the tops with wheat germ. Bake until the tops of hte muffins are lightly browned and a toothpick comes out clean when inserted into the center, 20 to 25 minutes. Turn the muffins out onto a rack to cool.
6. Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.
Number of Servings: 12
Recipe submitted by SparkPeople user CHERYLLTS.
2. Put the prunes or dates in a blender or mini-chopper with 1/4 cup hot water and puree until smooth.
3. In a large mixing bowl, beat the brown sugar and margarine with a wooden spoon until creamy. Stir in the buttermilk, chocolate chips, prune or date puree, egg white, and vanilla.
4. Add the flour, baking powder, baking soda, and salt, and stir until just combined; do not overmix. There should be some lumps in the batter.
5. Divide the batter among the muffin cups. Sprinkle the tops with wheat germ. Bake until the tops of hte muffins are lightly browned and a toothpick comes out clean when inserted into the center, 20 to 25 minutes. Turn the muffins out onto a rack to cool.
6. Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.
Number of Servings: 12
Recipe submitted by SparkPeople user CHERYLLTS.