This is one of the recipes from my Cookbook of the Month, Weight Watchers New Complete Cookbook. I made these when Zach's mom and sister were coming to visit for a weekend. I wanted to have a yummy breakfast option that would still feel like a dessert, and chocolate muffins were a good option. They were easy to make and held up well to freezing. I made them when we had the giant snowstorms here in the Washington, DC area, and I was home from school on my week of snow days. It was about 3 three weeks that they were frozen, and they survived just fine. They were light and not too heavy as chocolate muffins can be.
Makes 12 Servings
1 1/2 cups flour
3 Tablespoons sugar
2 Tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fat free milk
4 teaspoons unslated butter, melted
1 teaspoon vanilla extract
- Preheat the oven to 400 degrees. Spray a 12 cup muffin tin with non-stick cooking spray.
- In a large bowl, combine the flour, sugar, cocoa powder, and salt. In a small bowl, combine milk, egg, butter and vanilla. Pour wet ingredients over dry ingredients, stirring just until blended. Do not overmix.
- Spoon the batter into the cups, filling each about to-thirds full. Bake until a toothpick inserted into the center of a muffin comes out clean, 20-25 minutes.
- Cool in the pan on a rack 5 minutes; remove from the pan and cool on racks.
Fat: 2 g
Fiber: 0 g
WW Points per muffin: 2