Sunday, April 22, 2012

Light Chocolate-Chip Mocha Muffins

Since we've been working out and watching what we eat for the past four months, I haven't been baking as much. The temptation is just too great and we really don't need the extra calories. Also, I'm not into baking healthy. I like real ingredients such as sugar and butter way too much to compromise. After I found this recipe in Cooking Light , I decided to give it a whirl since it contained real ingredients: no fake sugar or fat substitutes. I'm so glad I did since these muffins were delicious! They had the perfect amount of coffee-chocolate flavor, were sweet enough to satisfy any sweet tooth, and were low in calories—about 200 calories apiece.

Light Chocolate Chip-Mocha Muffins
adapted from Cooking Light, January/February 2012 issue

2/3 cup milk
5 tablespoons butter, melted

2 tablespoons strong brewed coffee
1 1/2 teaspoons vanilla extract
1 egg (beaten)
2 cups flour

2/3 cup sugar
1 tablespoon coffee grounds
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup semisweet chocolate chips
non-stick baking spray

Preheat oven to 400 degrees and line a muffin tin with 12 paper liners. Lightly spray cups with non-stick baking spray.

Combine milk, butter, brewed coffee, vanilla, and egg in a medium bowl.
In a large bowl, whisk together flour, sugar, coffee grounds, baking powder, and salt. Stir in chocolate chips. Make a well in the center of flour mixture, add liquid mixture, and stir just until moist.
Fill the paper liners about 2/3 full and bake for 18–20 minutes.
Remove from pan immediately and cool on a wire rack.

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