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Dark Chocolate Mini Muffins Recipe

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This recipe for Dark Chocolate Mini Muffins is from The Mabbott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cup flour
3/4 cup whole-wheat flour
1/4 cup sugar
1/4 cup packed brown sugar
3 T unsweetened dark or regular cocoa powder
1 1/2 tsp. baking soda
3/4 cup fat-free milk
3/4 cup unsweetened applesauce
1 T cooking oil
1 T molasses
2 tsp. balsamic vinegar
1 tsp. vanilla
2/3 cup (or more :)) mini semisweet chocolate chips
Directions:
Directions:
Preheat oven to 350º.
Coat about 48* mini muffin cups with cooking spray, set aside.
In a bowl combine flours, sugars, cocoa powder, soda, and 1/4 tsp. salt. Make a well in the center of the flour mixture; set aside. In another bowl combine milk, applesauce, oil, molasses, vinegar, and vanilla. Add to flour mixture. Stir just until moistened (batter should be lumpy). Stir in half the chocolate chips.
Spoon batter into prepared muffin cups, filling each mini pan cup about two-thirds full or regular cups just over half full. Sprinkle with remaining chocolate chips. Bake for 8 to 10 minutes for mini or about 15 minutes for regular muffins or until a wooden pick inserted near the center comes out clean.
Cool in pan on rack for 5 minutes. Remove from muffin cups; serve warm. Or cool completely; wrap tightly and freeze up to 3 months. Reheat to serve. Makes about 48 mini muffins or 18 regular muffins.

*If you don't have enough muffin cups, bake in batches. Cover and refrigerate muffin batter no longer than 30 minutes. Wash and prepare pans between batches.
Number Of Servings:
Number Of Servings:
~48 mini, or 18 regular
Personal Notes:
Personal Notes:
The boys loved these and I felt good about letting them eat them - a fairly healthy muffin recipe.

 

 

 

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