Chocolate Chip-Coffee Muffins

Chocolate Chip-Coffee Muffins


YIELD: Serves 12 (serving size: 1 muffin)
HANDS-ON:17 Minutes
TOTAL:35 Minutes
COURSE: Breads, Breakfast/Brunch

Ingredients

2/3 cup whole milk
5 tablespoons butter, melted
3 tablespoons instant coffee granules
1 1/2 teaspoons vanilla extract
1 large egg, lightly beaten
9 ounces all-purpose flour (about 2 cups)
2/3 cup sugar
1/2 cup semisweet chocolate chips
2 teaspoons baking powder
1/4 teaspoon salt
Cooking spray

Preparation

1. Preheat oven to 400°.

2. Combine first 5 ingredients.

3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Make a well in center of flour mixture. Add milk mixture to flour mixture; stir just until moist.

4. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until done. Remove muffins from pan immediately; place on a wire rack.

Nutritional Information
Calories: 214
Fat: 7.9g
Saturated fat: 4.8g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.4g
Protein: 3.6g
Carbohydrate: 32.9g
Fiber: 1g
Cholesterol: 29mg
Iron: 1.3mg
Sodium: 163mg
Calcium: 66mg

Chocolate Fiber Muffins

Chocolate Fiber Muffins

Serves 24
3 cups Fiber One® cereal
2 cups water
1/2 cup unsweetened cocoa
1 1/4 tablespoons sugar
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup egg beaters® 99% egg substitute
3/4 cup semisweet chocolate chips

Preheat oven to 350 F.

Put cereal in a large bowl and pour in the water. Stir to moisten all cereal.

Mix dry ingredients together. Stir into cereal along with Egg Beaters and vanilla. Batter is very stiff - continue stirring until all dry mixture is incorporated. Fold in chocolate chips.

Spoon into 24 muffin tins sprayed with non-stick cooking spray. Bake 18-20 minutes.

Per Serving: 66 Calories; 2g Fat (22.2% calories from fat); 2g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 71mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

Banana Nut Muffin

Banana Nut Muffin Tops
A Nutmeg Notebook Recipe

1/2 cup oat bran
1/2 cup quick cooking oats
1 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt — coarse salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg — freshly ground
1 cup banana — mashed
1 cup demerara cane sugar also known as turbinado or raw cane sugar
1/4 cup Greek yogurt fat free
1/4 cup applesauce, unsweetened
1 egg
1 teaspoon vanilla extract
1/4 cup walnuts — chopped

Preheat oven to 350 degrees.

Combine dry ingredients, oat bran through nutmeg in a medium size mixing bowl, stir with a wire whisk to combine.

In a small bowl combine wet ingredients, banana through vanilla extract, stirring until well combined.

Add wet ingredient mixture to dry ingredients, stir with a spoon just until all of the ingredients are moist.

Spray a muffin top pan with non stick spray or line baking sheets with parchment paper and spray with non stick spray.

Using a 1/4 cup measuring cup fill each muffin top indentation with batter spreading it evenly, or if using parchment lined baking sheets, use 1/4 cup of batter and drop it on the prepared pan forming the batter into a circle. Leave plenty of room between muffin tops as they will spread while baking. Sprinkle nuts evenly over the top of the batter.

Bake 10 -13 minutes or until toothpick inserted in center of muffin top comes out clean. My muffin tops on the baking sheet took 13 minutes to bake and the muffin top pan took just 10 minutes.

Remove from oven, let cool in pans for a few minutes before removing to a wire rack to cool.

Make a batch and freeze them for future use. Once completely cool, wrap with plastic wrap and place in a freezer bag.

Yield: 14 muffin tops Serving Size: 1 muffin top

Per Serving: 142 Calories; 2g Fat (13.4% calories from fat); 3g Protein; 30g Carbohydrate; 3g Dietary Fiber; 15mg Cholesterol; 120mg