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Cayla on 4.8.2012
These muffins were great – chocolatey, not too sweet and great to take for breakfast on-the-go or for dessert. Thanks for sharing!
Light Chocolate Muffins
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Description
There’s just something about a chocolate muffin. It tastes like dessert, but you think that maybe, just maybe, it’s a tad bit healthier than a cupcake. This is not always the case. Except in this case.
Ingredients
- ⅔ cups Dutch Cocoa Powder
- 1-¾ cup All-purpose Flour
- 1 cup Light Brown Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 whole Eggs, Beaten
- 1 cup Skim Milk (or Almond Or Coconut Milk)
- 1 teaspoon Pure Vanilla Extract
- ½ cups Pure Pumpkin Puree
- 2 teaspoons Distilled Vinegar
- 2-½ ounces, weight Dark Semisweet Chocolate, Finely Chopped, Divided
Preparation
Preheat oven to 375ºF. Place paper liners in muffin tins and spray very lightly with baking spray.
In a large bowl, mix together cocoa powder, flour, sugar, baking powder and baking soda.
In a smaller spouted bowl, combine beaten eggs, milk, vanilla, pumpkin, and vinegar.
Whisk wet ingredients into dry and mix until just combined. Fold in about 2 ounces of chopped chocolate.
Spoon batter into prepared tins, filling each cup 3/4 full. Sprinkle remaining 1/2 ounce chopped chocolate onto the batter. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition info per 1 muffin: 135 calories, 2.4 g fat, 4 g protein, 24 g carbohydrates, 1.6 g fiber, 128 mg sodium
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