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Dark Chocolate Mini Muffins




Source of Recipe


kim


List of Ingredients




1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup each granulated sugar, packed brown sugar
3 tbsp. unsweetened cocoa powder
1-1/2 tsp. baking soda
3/4 cup each fat-free milk, unsweetened applesauce
1 tbsp. each cooking oil, molasses
2 tsp. balsamic vinegar
1 tsp. vanilla
1/3 cup miniature semisweet chocolate pieces
1/4 tsp. salt


Recipe



Heat oven to 350ºF (175ºC). Coat about 48* (1-3/4") or 18 (2-1/2") muffin cups with nonstick cooking spray; set aside. In a bowl combine flours, sugars, cocoa powder, soda and salt. Make a well in center of 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 1/2 chocolate pieces. Spoon batter into prepared muffin cups, filling each mini pan cup about 2/3 full (regular cups just over half full). Sprinkle with remaining chocolate pieces. Bake 8 - 10 minutes for mini, about 15 minutes for regular muffins, until a wooden pick inserted near center comes out clean. Cool in pan on rack 5 minutes. Remove from cups; serve warm. Or cool completely; wrap tightly and freeze up to 3 months. Re-heat to serve. Makes 48 mini (18 regular) muffins.
*Note: 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.