Low Cal Low Fat Double Chocolate Muffins

Low Cal / Low Fat Double Chocolate Muffins

Low Cal / Low Fat Double Chocolate Muffins

45 minutes

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Details
  • Serving Size:   12
  • Weight Watchers:   10 Points
Cuisine
  • Southern
  • morning meal
  • brunch
  • breakfast
Comments
Ingredients
  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 cup sugar
  • 1/2 cup baking cocoa (regular or dark chocolate)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup fat-free vanilla yogurt
  • 2/3 cup fat-free milk
  • 1/2 teaspoon vanilla (I used 1 tablespoon, because I wanted to enhance the vanilla flavor)
  • 1/2 cup semisweet chocolate chips
Instructions

Preheat oven to 400 degrees.

Remove yogurt and milk from fridge to let them come closer to room temperature. Grease muffin pan with cooking spray.

Sift together flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl.

Whisk in sugar. With your hands, make a well in the center of the dry ingredients.

Add yogurt, milk, vanilla, and chocolate chips. Fold ingredients together with a spatula or wooden spoon, just until moistened and all dry ingredients have been incorporated. (You don't want to mix too much).

Spoon batter into muffin cups - technically 2/3 full but my batter was almost at the top of each cup and they were fine.

Bake for 15 to 20 minutes or until a toothpick comes out clean.

Let cool for at least five minutes in the pan before removing and cooling on racks.

These muffins should keep well for a few days after baking...just pop them in the microwave for 15 seconds or so and they get all gooey and melty...ooh la la.

Approximate nutrition info: 1 muffin = 138 calories, 0 grams of fat, 1 mg of cholesterol, 258 mg sodium, 29 grams of carbohydrates, 1 gram of fiber, 3 grams of protein.

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