Dark Chocolate Mini Muffins

"Delicious low-fat muffins"
 
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Ready In:
35mins
Ingredients:
14
Yields:
18 muffins
Serves:
18
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ingredients

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directions

  • Preheat oven to 350 degrees. Coat 18 muffin cups with nonstick cooking spray; set aside.
  • In a bowl combine flours, sugars, cocoa powder, soda, and 1/4 teaspoons salt. Make a well in center of flour mixture; set aside.
  • In another bowl combine milk, applesauce, oil, molasses, vinegar, and vanilla. Add to the flour mixture. Stir just until moistened (batter should be lumpy). Stir in half the chocolate pieces.
  • Spoon batter into prepared muffin cups, filling each cup a little over half full. Sprinkle with remaining chocolate pieces. Bake for 15 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on rack for 5 minutes. Remove from muffin cups; serve warm. Or cool completely; wrap tightly and freeze up to 3 months. Reheat to serve.

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Reviews

  1. I recommed these as mini-muffins. They don't rise very high, but are perfect little chocolate bites. Makes 48 mini muffins. And don't be afraid of the vinegar - that's what makes them rise. You can't really taste it under the molasses and cocoa. I also added about a half cup of chips instead of 1/3 C.
     
  2. Tasted like little mini choc choc chips cookies! I omitted the balsamic vinegar; I was nervous about that but it was such a strange ingredient for muffins! I used whole wheat pastry flour for the white flour & used more applesauce for the oil. I used 1/2 cup mini choc chips & just mixed them into the batter instead of sprinkling them on top. Baking time was about 10 min. Thanks so much!
     
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