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Friday, March 26, 2010

Chocolate Muffins

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.  

Chocolate Muffins
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
1 egg
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. 
Nutritional Info
Calories: 91
Fat: 2 g
Fiber: 0 g
WW Points per muffin: 2

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