Zutaten für Double Chocolate Muffins Low Fat
- Whole Wheat Flour
- Unbleached White Flour
- Sugar
- Cocoa Powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- Milk Chocolate Chips
- Fat Free Buttermilk
- Honey
- Egg
- 1 teaspoon vanilla extract
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Zubereitung von Double Chocolate Muffins Low Fat
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt, and 1 cup granulated sugar.
- Stir in 1 ½ cups semi-sweet chocolate chips.
- In a medium bowl, whisk together 1 cup low-fat buttermilk, ½ cup unsweetened applesauce, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup vegetable oil.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
- Spoon batter into prepared muffin cups, filling each about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
82g
Fat
2g
Carbs
13g
