As a chocoholic, there hasn’t been a successful method to control my craving for chocolate. Chocolate desserts/treats are very much enjoyed in our household. It was only a matter of time and creativity to come up with a healthy compromise without forfeiting my chocolate privileges. I don’t make muffins as often as I publish recipes about them. This recipe was too difficult to resist. These muffins are not only rich in flavor, but they are low fat as well as moist and fluffy. Most health specialists recommend cocoa powder in lieu of melted chocolate to reduce the sugar and calorie intake for most chocolate desserts and that’s what I did. I also used unsweetened applesauce and fat free sour cream. If you can’t find fat free or low fat sour cream at your local supermarket, you can use skim or 1% fat milk instead. For a non dairy version, you can use soy milk as a substitute. I generally make these muffins as a breakfast but they can be eaten as a dessert or snack. These muffins can also be served at brunches, luncheons, or parties. I made these yesterday and I can’t believe I’m down to 6! As delicious as they are,we seriously need to work on our appetite control a bit more lol.
For this recipe, you will need:
- 2 1/2 cups of all purpose flour sifted
- 1/2 cup of sifted cocoa powder
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 2 large eggs
- 1/2 cup of sugar
- 1 cup of fat free sour cream or skim milk
- 1 cup of unsweetened applesauce
- 1 tablespoon of coffee dissolved in 2 tablespoons of boiling water
- 1 teaspoon of vanilla extract
- 1 cup of semi-sweet or bitter sweet chocolate chips
Preheat oven to 350 degrees F. Combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a small bowl beat the eggs and sugar until thick and pasty. Add vanilla and coffee. Pour in milk and applesauce. Combine the two mixtures, blending until the mixture is well incorporated. Do not over-mix or the muffins will come out tough and dense. or Stir in chocolate chips. Spoon the batter into lightly greased muffin cups, filling them 3/4 full. Bake for 20-25 minutes, until a toothpick inserted into the center of one muffin comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove muffins from rack and allow them to cool completely before storing.
Yields 12 muffins