23 February 2012

Double Chocolate Chip Muffins

Healthy double chocolate chip muffins? I didn't think it was possible. But after a number of ill-fated attempts, I think I've done it. Yes, the scant 1/3 cup of butter is necessary: I've found that when you eliminate 100% of the fat, the muffins become dense and sticky, whereas when you retain just 20-30% and replace the rest with fat-free milk, yogurt and eggs, you're able to produce the light, fluffy texture you want and still cut a ton of calories. No one will have any idea that these deliciously and deeply chocolatey muffins contain fewer than half the calories of their typical, store-bought counterparts. If you really want, you can eliminate the chocolate chips, but I say we take it one step at a time - double chocolate muffins shouldn't be too healthy, right?

7 oz semisweet chocolate
1/3 cup butter
3/4 cup fat free milk
1/2 cup fat free yogurt
1/3 cup sugar
2 eggs
2 tsp vanilla
1 2/3 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup milk or dark chocolate chips

Preheat the oven to 400 degrees
Melt chocolate and butter together (I use a microwave - heat in 30 second intervals)
Beat together eggs, milk, yogurt, sugar and vanilla until smooth
Once cooled, stir in chocolate/butter mixture
In a separate bowl, combine flour, baking soda and salt.
Add wet ingredients to dry and stir until just combined. Stir in chocolate chips.
Distribute batter evenly among 12 muffin cups (greased or lined)
Bake 18 - 20 minutes, or until a knife inserted into the center comes out clean.

12 muffins

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