Lowfatchocolatechipmuffins Recipes

LOW-FAT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F. Coat 12 muffin tins with cooking spray.
• Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
• Separate the egg, placing the whites in a medium bowl and the yolk in a large bowl. Set the whites aside. Add the brown sugar, applesauce, oil, and vanilla to the yolk. Mix with a wooden spoon until well blended. Add the flour mixture and stir until well combined.
• With an electric mixer on medium speed, beat the whites until soft peaks form. Add to the batter along with 1/4 cup of the chocolate chips. Stir until well blended.
• Divide batter equally among the 12 muffin tins. Sprinkle 1/2 teaspoon of chocolate chips (4 to 5 chips) on top of each muffin.

LOW-FAT CHOCOLATE MUFFINS

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.

LOW FAT MOCHA CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400.
• Spray 14 muffin cups with cooking spray.
• In medium bowl combine milk, oil, applesauce, egg & coffee mixture.
• Combine remaining ingredients in a large bowl.
• Add the wet ingredients to dry mixture & mix until combined.
• Fill muffin tins 1/2-3/4 full.
• Bake 30-40 minutes, until toothpick inserted into center comes out clean.

LOW CALORIE CHOCOLATE CHIP MUFFINS

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.

CHOCOLATE-CHIP MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Line one 12-muffin tin with paper liners and lightly coat with cooking spray.
• Whisk the flour, baking powder and salt in a medium bowl.
• Lightly whisk the eggs in a second medium bowl. Whisk in the brown sugar, sour cream, applesauce, oil and vanilla.
• Gently fold the wet ingredients into the dry with a rubber spatula. Just before the batter comes together, fold in the chocolate chips (it's okay if there are lumps in the batter). Divide the batter evenly among the muffin cups. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

LIGHT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°F.
• Coat a 12-muffin tin with nonstick cooking spray.
• Whisk the flour with the baking powder and salt and set aside.
• Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
• Add the milk and vanilla and beat again.
• Mix the flour and chocolate chips into the batter by hand just until combined.
• Spoon the batter into the muffin cups so that each is about two-thirds full.
• Top each muffin cup with cinnamon/sugar mixture, if desired.
• Bake for about 15 minutes or until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
• Cool in the tin set on a wire rack for about 10 minutes.
• Remove the muffins from the tin and eat them warm or let them cool completely on a wire rack.

LOW-FAT CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400F.
• Coat a 12-hole muffin tin with cooking spray.
• Whisk together the flour, baking powder, and salt in a medium bowl.
• Set aside Separate the egg, placing the whites in a medium bowl and the yolk in a large bowl.
• Set the whites aside.
• Add the brown sugar, applesauce, oil and vanilla to the yolk.
• Mix w/a wooden spoon until well blended.
• Add the flour mixture and stir until well combined.
• With an electric mixer on medium speed, beat the whites until soft peaks form.
• Add whites to the batter along with 4 Tbsp of the chocolate chips.
• Stir until well blended.
• Divide batter equally among the 12 muffin cups.
• Sprinkle 1/2 teaspoon chocolate chips on the top of each muffin.
• Bake until toothpick comes out cleam, about 23 minutes.
• Cool 5 minutes in the tins- then remove muffing to a rack and cool 10 minutes more.