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Chocolate-Chocolate Chip Muffins – Cooking Light

Sometimes when I’m particularly busy and running around town via public transit, it’s difficult to find a healthy snack. I can’t exactly bring a smoothie with me, and I find the acid in apples or oranges irritates my stomach and makes me feel hungrier. Protein bars are so expensive, so what’s left is whatever you can find at a coffee shop. Café muffins can be over 400 calories! That’s why I decided to make this little treat that could be either breakfast, snack, or dessert. A word of caution – because the oven is quite hot and they only bake for 15 minutes, every minute counts. I accidentally left them in for about an extra minute and the chocolate chips on top were just starting to scorch. They weren’t as moist as I would have liked, but they still conquered a chocolate craving. It’s a new family favourite. Little Miss M. loved them and I turned one into a cupcake with some whipped topping and sprinkles so she was a happy camper!

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Chocolate-Chocolate Chip Muffins

Ingredients:

7.9 ounces all-purpose flour (about 1 3/4 cups)
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup warm water
1/4 cup canola oil
1 tablespoon red wine vinegar
1 teaspoon vanilla extract
1 large egg, lightly beaten
1/2 cup semisweet chocolate minichips, divided
Cooking spray

Preparation:

1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.

3. Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup minichips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

Nutritional Information
Calories 191
Fat 7.6 g
Satfat 1.9 g
Monofat 3.9 g
Polyfat 1.5 g
Protein 3.1 g
Carbohydrate 29 g
Fiber 1.5 g
Cholesterol 15 mg
Iron 1.5 mg
Sodium 197 mg
Calcium 37 mg

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About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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