Don’t let the apparently long list of ingredients deter you from trying these phenomenal muffins – they are actually very quick and easy to throw together. And trust me, they are definitely worth making.
Need more convincing? Okay: Warm, moist intensely flavored muffins with chocolate chips and a hint of espresso – and they’re low fat!! Enough said! Pull out those muffin tins and get baking!
1/4 cup hot water
4 tablespoons instant coffee (or 1 tablespoon instant espresso powder)
1/2 cup low-fat buttermilk (or 1/2 cup skim milk with 1/2 tablespoon vinegar or lemon juice stirred in)
3 tablespoons unsweetened applesauce
1/3 cup fat free sour cream
2 large eggs
1 teaspoon vanilla extract
1 1/4 cup whole wheat pastry flour
1/2 cup all purpose flour
4 tablespoons sugar
1/2 cup firmly packed dark brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chocolate chips (or chocolate chunks)
Preheat the oven to 375 degrees, and spray a 6 cup jumbo (or 12 cup standard) muffin tin with cooking spray (or line with paper liners).
Stir the hot water and instant coffee together in a large mixing bowl until dissolved; add the buttermilk, applesauce, fat-free sour cream, eggs, and vanilla. Whisk until well blended.
In a separate bowl, combine the flours, sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt and whisk until well blended.
Stir the buttermilk mixture into the flour mixture, stirring only until just combined; fold in chocolate chips.
Divide the batter evenly between the prepared muffin cups and bake for about 25 minutes (or until a toothpick inserted in the center of a muffin comes out clean.
Makes 6 jumbo (or 12 standard) muffins. Per jumbo muffin: 224 calories, 4.5 g total fat, 1 g saturated fat, 0 g trans fat, 36 g carbohydrates, 5 g fiber, 3.5 g added sugar, 8 g protein, 192 mg sodium, 18 mg cholesterol