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Chocolate Chip Muffins

Source: Healthy Oven Baking Book, The
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Makes 12 muffins
Nonstick canola oil spray
2 cups unbleached all-purpose flour (spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
3/4 cup low-fat buttermilk
3/4 cup unsweetened applesauce
2/3 cup packed dark brown sugar
1 large egg
1 1/2 tablespoons canola oil
1 teaspoon vanilla extract
1/4 cup mini-chocolate chips
Chocolate Chip Muffins Recipe at
Position a rack in the center of the oven and preheat to 350 degrees F.

Lightly spray twelve 2 3/4 by 1 1/2-inch nonstick muffin cups with oil.

In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.

In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, applesauce, brown sugar, egg, oil, and vanilla until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened (there should be a few traces of flour remaining). Gently fold in the chocolate until the flour is incorporated. Do not overmix.

Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chocolate Chip Desserts
 Chocolate Muffins
 Morning Muffins
Nutrition Facts per Serving
Yield:   Makes 12 muffins
Calories: 166
Fat. Total: 3g
Fiber: 1g
Carbohydrates, Total: 31g
Sodium: 132mg
% Cal. from Fat: 16%
Cholesterol: 18mg
Protein: 3g
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Mike Reviewed: 05/11/2009
Soooo Good.
This recipe is tight yo. I have to give word to the playa who came up with this fo sho.
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