Joy the Baker

Low-Fat Chocolate Chunk Muffins

March 26, 2008

Remember those Low Fat Chocolate Muffins I was working on last week?  Well I’ve found a winner!  These Two Bite Chocolate Chunk Muffins are sure to satisfy that nagging chocolate craving.  Now, if you have a craving for something like… I dunno… dark chocolate cheesecake with extra thick hot fudge, then I suggest you kindly decline one of these muffins and go find that cheesecake.  That sounds like a no nonsense craving.  But if a light, chocolatey bite is just what you need, then these will certainly do the trick.

I hesitate to call these low fat.  I’m not a low fat kind of girl.  I go through about 50 pounds of butter a week.  There’s nothing low fat about that!  I did make some adjustments to the recipe to take these muffins into the realm of reasonable eating.  Not one ounce of those 50 pounds of butter went into these muffins.  That’s a start, right?

Two of these mini muffins have 114 calories.  Yes, I counted.  Because I care!  These are for you Drea!

Two Bite Chocolate Chunk Muffins

[print this]

adapted from somewhere in internet land.

makes 18 mini muffins (about 1 Tablespoon of batter each)

1 cups all-purpose flour

1/3 cup sugar or 1/2 cup sugar if you like your muffins sweeter

2 Tablespoons cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/8 teaspoon salt

1/4 cup light sour cream

scant 1/2 cup 2% milk (if you use skim, your muffins will be even lower in calories!)

1 Tablespoon canola oil

1 egg white

3.5 ounces chopped dark chocolate

Preheat the oven to 350 degrees F and position a rack in the center of the oven.    Measure all of the dry ingredients in a medium sized bowl, and whisk together.  In a separate bowl, combine all of the wet ingredients and whisk to combine, trying to get as many lumps as possible out of the sour cream.  Pour the wet ingredients into the dry ingredients all at once and stir to incorporate.  Once mixture in combined, fold in the chocolate chunks.

Grease a mini muffin pan.  Scoop the muffin batter into a tin with a tablespoon measuring spoon, using one tablespoon of batter per muffin cup.  Bake for 10-12 minutes or until a cake tester inserted in the center comes out clean.  Let cool in the muffin tins for 5 minutes then transfer to a wire rack to cool.


21 Comments Add A Comment

Leave a Reply

2 trackbacks

Pre-Order!

homemade decadence

The Web Series

bonkers_sidebar

Homefries

Brown Butter Banana Bread with Rum and Coconut
Sweet Corn Pancakes
Roasted Apricot Breakfast
Strawberry Rhubarb Crumb Pie
Ham and Cheese Puff Pastry Pie
Creamy Pumpkin Pie Bars
Homemade Hot Dog Buns
The Ultimate Club Sandwich
Peanut Butter and Pickle Sandwich

Joy, Recently

Apple + Fennel with Pistachio + Apricot
Let It Be Sunday (+Monday)
Fall 2014 Cookbooks!
Baking Bootcamp: Apple Pie Biscuits
Beer Brownies
Let It Be Sunday
Oatmeal Cookie Granola
Vegan Banana Pecan Muffins
Baking 101: My Favorite Vegan Egg Substitutes