Chocolate Chip Muffins
- Active Time 15m
- Total Time 45m
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
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 chips 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.
nutrition information per serving
166 calories; 3g total fat; 18mg cholesterol; 132mg sodium; 31g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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