LOW-FAT CHOCOLATE MUFFINS
"The men in my house don't like low-fat foods," pens Mona Kruse of Milan, Illinois. "But I always keep these muffins in the freezer because the guys can't seem to get enough of them."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Stir in the yogurt, milk and vanilla just until moistened. Coat muffin cups with cooking spray; fill two-thirds full. , Bake at 400° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack; sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 258mg sodium, Carbohydrate 29g carbohydrate, Fiber 1g fiber), Protein 3g protein.
HEALTHY CHOCOLATE MUFFINS
These Healthy Chocolate Muffins are so moist, rich and fudgy, you'll never believe they are good for you! Made with whole grains, yogurt and no added sugar.
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F. Lightly coat a standard 12 cup muffins tin with nonstick spray or line with paper liners.
- In a large mixing bowl, whisk together the dry ingredients: white whole wheat flour, cocoa powder, baking soda, espresso powder, salt, and cinnamon. Stir in the chocolate chips.
- In a medium bowl, briskly whisk together the eggs, yogurt, honey, milk, oil, and vanilla. Make a well in the center of the dry ingredients and add the wet ingredients. Gently stir by hand, just until the dry ingredients disappear.
- With a muffin scoop or similar, fill the muffin cups 2/3 of the way to the top with batter. If desired, sprinkle on some extra chocolate chips. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter clinging to it. Place the pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then gently remove them from the pan and place them on the rack to finish cooling completely (don't leave the muffins in the pan or they will start to steam and become a little soggy). Enjoy!
Nutrition Facts : ServingSize 1 muffin, Calories 193 kcal, Carbohydrate 26 g, Protein 5 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 28 mg, Fiber 3 g, Sugar 15 g
LOW FAT CHOCOLATE MUFFINS
Steps:
- Preheat oven to 350 F, and grease a muffin tin or line with liners. (If using the oil-free option, they stick to the liners the first day. The liners peel off easily after sitting a day, so you can either wait a day or bake sans liners.) Set aside. In a large measuring bowl, whisk together the first 4 ingredients and let sit at least 10 minutes. In a separate bowl, combine all remaining ingredients and stir well. Pour wet into dry, stir just until evenly combined, then portion into the muffin tins. If desired, you can press a few chocolate chips into the tops of the muffins as well. Bake 14 minutes or until domed and a toothpick comes out mostly clean from the center of a muffin. Store leftovers in the refrigerator, and they are best eaten or frozen after 2-3 days.View Nutrition Facts
LOW CALORIE CHOCOLATE CHIP MUFFINS
Make and share this Low Calorie Chocolate Chip Muffins recipe from Food.com.
Provided by Born with a whisk
Categories Breakfast
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees and spray 12 liner cups with cooking spray; set aside. In a large bowl, combine flours, baking powder, baking soda, and salt. In a separate bowl whisk eggs, yogurt, oil, milk, sugar, and vanilla. Add the dry ingredients to the wet and stir until everything is moistened (Do not over mix.) Fold in chocolate chips. Spoon teh abtter into the muffin cups, 2/3 full. Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Cool for 10-15 minutes before removing from muffin tins.
BASIC LOW-FAT MUFFINS
this is the basic recipe for low-fat muffins. You can make your own changes and substitutions to taste. Milk can be substituted with fruit juice. Nut, raisins or chocolate chips can be added to the batter. Unfortunately, it's impossible to turn into a gluten-free version, sorry!
Provided by zori2559
Categories Quick Breads
Time 40m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 8
Steps:
- Turn on the oven to 180°C - 350°F Grease lightly a muffin cups.
- In a large mixing bowl combine flour with cornstarch, baking powder and sugar.
- Stir.
- In another bowl beat egg whites until fluffy, gradually add milk and oil.
- Add vanilla extract.
- Stir in the flour mixture. Do not overbeat the batter.
- At this point you can add any other extra ingredient you like: nuts, raisins, chocolate chips --
- Fill the muffin cups about 3/4 full.
- Bake in the preheated oven about 25-30 minutes.
- Do not open the oven for the first 20 minutes. After that time you can check if muffins are ready by insering a toothpick in the center of the muffins. If it comes out clean, they are ready.
Nutrition Facts : Calories 209.3, Fat 4.7, SaturatedFat 0.6, Cholesterol 0.4, Sodium 215.5, Carbohydrate 36.6, Fiber 0.8, Sugar 8.2, Protein 4.5
CHOCOLATE MUFFINS
Make chocolate muffins as a weekend baking project with the kids. These family-friendly bites are perfect with a cuppa, and you can double up on the chocolate by adding choc chips, if you want
Provided by Member recipe by spagettiqueen
Categories Afternoon tea, Dessert, Treat
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a muffin tin with six muffin cases. Sieve the flour, cocoa and baking powder into a medium bowl. Mix together the egg, sugar, oil and milk together in a jug, then gradually pour into the dry ingredients (add chocolate chips now to make double chocolate muffins, if you like) and mix until combined.
- Spoon the mixture evenly into the cake cases and bake for 20-25 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool.
- Meanwhile, gradually mix ½-1 tbsp water into the icing sugar until you have a loose consistency that's not too runny. Drizzle the icing over the muffins once cool.
Nutrition Facts : Calories 257 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.26 milligram of sodium
CHOCOLATE CHIP MUFFINS
very tasty!!
Provided by rosieiscoolforever
Time 35m
Yield Makes Muffins
Number Of Ingredients 8
Steps:
- preheat the oven to 200 c / 400 f / gas mark . line 12 muffin cases.
- Mix the flour and baking powder together in a large bowl. Rub in the butter untill the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips.
- In a separate bowl mix the eggs , milk and vanilla extract together , then pour the mixture all at once into the dry ingredients and mix briefly.
- Spoon the batter into the muffin cases and bake for 15-20 minutes or until risen , golden and firm to touch. cool in the tin for 10 minutes.
- after 10 minutes of cooling in the tin , transfer to a cooling rack or serve straight away.
LOW FAT CHOCOLATE CHIP BANANA MUFFINS
Make and share this Low Fat Chocolate Chip Banana Muffins recipe from Food.com.
Provided by ScarletBegonia
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mash bananas.
- Add remaining ingredients except chocolate chips and mix.
- Add chocolate chips and stir (I start with the 1/2 c and add more if it looks like too little.).
- Pour into grased muffin tins and bake at 350 for approx 15-20 minutes (until toothpick comes out clean).
LOW-FAT CHOCOLATE MUFFINS
Make and share this Low-Fat Chocolate Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the first six ingredients.
- Stir in yogurt, milk and vanilla just until moistened.
- Coat muffin cups with nonstick cooking spray; fill two-thirds full.
- Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack; dust with confectioners' sugar if desired.
Nutrition Facts : Calories 115, Fat 0.4, SaturatedFat 0.2, Cholesterol 0.3, Sodium 270.1, Carbohydrate 26.3, Fiber 1, Sugar 13.3, Protein 2.4
LOW, LOW FAT MUFFINS
Make and share this Low, Low Fat Muffins recipe from Food.com.
Provided by Bergy
Categories Quick Breads
Time 35m
Yield 12 Muffins
Number Of Ingredients 10
Steps:
- Heat oven to 400F and put paper liners in 12 muffin cups.
- Mix all the dry ingredients, mix well.
- Mix the milk, juice,1/3 cup marmalade, egg substitute and peel, mix well.
- Add juice mixture to dry ingredients and mix only until the dry ingredients are moistened.
- Do not over mix.
- Divide among the cups.
- Add a dab of orange marmalade to the top of each muffin and with a tooth pick.
- swirl it around the batter so it looks a bit like a ribbon running around the muffin.
- Bake muffins until tops are firm& golden about 20 minutes.
- Cool on wire rack for 5 minutes.
SKINNY CHOCOLATE & CRANBERRY MUFFINS
These gorgeous low-fat muffins make a great coffee morning treat, best served warm from the oven
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 35m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with paper cases. Sift the flour, cocoa, baking powder and cinnamon into a bowl. Stir in the sugar and cranberries. Microwave the chocolate on Medium for 1-1½ mins, stir, then set aside.
- Mix the yogurt and milk with the oil and egg. Make a well in centre of the dry mix and gently stir in the liquid. Drizzle half the chocolate over the mix, gently fold in until swirled, then repeat with the remaining chocolate. Take care not to over-mix. Spoon the mix into the muffin cases and bake for 15-20 mins until risen and firm to the touch.
Nutrition Facts : Calories 206 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.42 milligram of sodium
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