Yummy Chocolate Chip Muffins

by Marcy on July 29, 2008 · 0 comments

Today I thought I would share one of my favorite chocolate chip muffin recipes. I found this recipe on the Weight Watchers website several years ago, and have made some small modifications since then.

I recently started making these as mini muffins at the suggestion of some of my fellow bloggers and my daughter loves them! I give them to her as a snack, or sometimes with fruit for breakfast. I like to substitute half of the flour with whole wheat flour for some added nutrition. I love that this recipe is low fat, fairly healthy (for a muffin!), and is easy to make.

An added incentive for me to cook and bake at home is the cost savings. Well that, and I think that home baked items often taste better than a lot of what I can find at the store. Or maybe I just like eating the batter. :-)

Low Fat Chocolate Chip Muffins
Servings: 12 regular muffins or 24 mini muffins

Ingredients
1 cup All-Purpose Flour (I use 1/2 c. All-Purpose & 1/2 c. Whole Wheat)
1 tsp. Baking Powder
1/2 tsp. Table Salt
1 Large Egg Divided
1 Large Egg White
1/2 c. plus 2 TBSP. Light Brown Sugar
1/4 c. Unsweetened Applesauce
3 TBSP. Canola Oil
1 tsp. Vanilla Extract
6 TSBP. Semi-Sweet Chocolate Chips (I use the mini chips)

Instructions
1. Preheat oven to 400 degrees (Note: I typically set mine at 375 degrees instead). Coat muffin pan with cooking spray.

2. Whisk together the flour, baking powder and salt. Set aside.

3. Separate the egg, placing the whites (2 total) in a medium bowl, and the yolk (1 total) in the bowl with the flour mixture. Add the applesauce, brown sugar, oil and vanilla to the flour mixture and stir until well combined.

4. With an electric mixer, beat the egg whites on medium speed until soft peaks form. Add the whites to the batter along with 1/4 c. of the chocolate chips and stir until well blended.

5. Divide batter equally among 12 or 24 muffin cups. Top each muffin with remaining 2 TBSP. of chocolate chips.

6. Bake until a toothpick inserted into the center of one muffin comes out clean, about 23 minutes. (I bake the mini muffins for about 12 minutes at 375 degrees). Cool for 5 minutes in the tins and then remove and place on a rack to cool. (Note: be careful not to bake too long or the muffins will be dry. )

Credit: Weight Watchers

What is your favorite homemade snack that you serve to yourself or your family?


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