Baking cocoa gives these tender Chocolate Muffins a nice chocolate flavor. Almonds compliment.
1-1/4 cup flour
1/2 cup sugar
1/3 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsweetened applesauce
1/2 cup skim milk
4 egg whites or egg substitute equivalent to 2 eggs
1 teaspoon pure vanilla extract
1/4 cup sliced almonds, optional
In a bowl, combine the flour, sugar, cocoa, baking powder and baking soda.
In another bowl, whisk the applesauce, milk, egg whites or substitute and vanilla until smooth.
Stir into dry ingredients just until moistened.
Coat muffin cups with nonstick cooking spray; fill 3/4th's full with batter. Sprinkle with almonds if using.
Bake at 400-degrees for 20 to 25 minutes or until muffins test done. Cool for ten minutes; remove from pan to wire rack.
If you are allergic or just adverse to nuts for any reason, you can just leave the almonds out of these muffins.
Recipe makes 12 muffins.
Differences Between Muffins and Cupcakes
A muffin is more like a quick bread baked in individual servings whereas a cupcake is just that - a little cake baked in cupcake form for individual servings. There are ways to differentiate a muffin from a cupcake, although it is true that the differences are slight.
A muffin has a coarser, somewhat drier texture and is not as sweet as a cupcake. A true muffin can be a breakfast food but a real cupcake should not. Also, muffin dough should be handled gently, stirring the batter with a wooden spoon and only enough to combine the ingredients. Cake ingredients, on the other hand, are usually beaten with an electric beater. Muffins are baked at a higher temperature for a shorter length of time due to the texture of the dough and to achieve the best results.
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