Healthier Chocolate Muffins ( Low Fat Low Sugar Salt Free) by bivs99

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Healthier Chocolate Muffins ( Low Fat Low Sugar Salt Free)
Submitted by bivs99 on May 16, 2004 at 10:39 am

DESCRIPTION
Healthier Chocolate Muffins (low fat, low sugar, salt free)

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
This recipe was inspired by the Chocolate Breakfast Muffins in the King Arthur Baker's Companion. I have removed the salt, the sugar (Splenda was substituted), and all the butter. (Some sugar and fat still remain from the chocolate chips, however.) I have increased the nutritional value by adding nonfat dry milk to the recipe.

After first making this recipe, I decided to use water for the liquid instead of milk. This actually gives a deeper chocolate flavor.

For best flavor, use a good brand of cocoa. (I use Scharffenberger.) It would probably benefit from a tablespoon of KA black cocoa as well.

If you bake with salt, use the alternate leavening amounts in parentheses.

You can make this recipe with regular brown sugar instead of Splenda. In that case, increase the leavening by 25%.

Since these muffins are so low in fat, they are best eaten warm from the oven. (If they sit out for a long time, they will toughen.) However, they freeze well.

Makes 12 large muffins

84 g (3 oz; 1 cup) natural cocoa [not Dutch processed]
240 g (8 oz; 1 cup) boiling or very hot water

308 g (10.9 oz; 2 cups plus 10 tablespoons) all-purpose flour

60 g (2.1 oz; 2 1/4 cups) Splenda
[or substitute 425 g (15 oz; 2 1/4 cups) light brown sugar and omit molasses from liquid ingredients]

2 teaspoons sodium-free baking powder (or 1 1/2 teaspoons regular)
1/2 teaspoon sodium-free baking soda (or 1 1/2 teaspoons regular)
Salt, if desired (optional)
170 g (6 oz) mini chocolate chips

20 g (.7 oz; 4 teaspoons) molasses
2 eggs
1 1/2 teaspoons vanilla extract
1 tablespoon vinegar
360 g (12.7 oz; 1 1/2 cups) unsweetened applesauce
91 g (3.2 oz; 1 packet) nonfat dry milk (optional)
120 g (4 oz; 1/2 cup) water, if needed

If using Splenda, do not preheat the oven. (Otherwise the muffins will get peaked tops.) If using regular sugar, preheat to 425 degrees.

In a medium/large heat-resistant bowl or saucepan, combine the cocoa and boiling water. Whisk to blend. Allow to cool while preparing the other ingredients.

In a large mixing bowl, combine the flour, Splenda or sugar, leavenings, and salt if using. Whisk to blend. Add the chocolate chips and stir with a rubber spatula to distribute.

Add the molasses, eggs, vanilla, vinegar, applesauce and powdered milk to the saucepan containing the cocoa mixture. Whisk until thoroughly combined. Using a rubber spatula, quickly mix this liquid into the dry ingredients. The batter will be fairly thick; if there is not enough liquid, add additional water as needed. Make sure the dry ingredients are moistened but do not overmix.

Spray a nonstick muffin tin with Pam. Spoon the batter into the cups, filling to the top or slightly over. Put the muffins into the oven and bake at 425 degrees for 15 minutes or so. (The Splenda muffins, with their cold oven start, will take longer.) When the muffins are done, they will be springy to the touch and a toothpick will come out clean. Cool muffins in the pan for a minute, then remove to a rack. Serve warm.

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