Low-Fat Mini Chocolate Chip Muffins |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 12 |
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Adapted from a recipe by janetk . The original recipe was for cookies , but the reviewers there complained about the texture being too cakey, so I made them mini-muffins instead. Use quick oats, NOT INSTANT. For the pudding, use a cooked variety, not instant. If you don't have whole wheat flour, just use 3/4 cup all-purpose. Ingredients:
3 tablespoons white sugar |
3 tablespoons packed dark brown sugar |
2 tablespoons applesauce |
1/2 teaspoon vanilla extract |
1 egg |
1/2 cup all-purpose flour |
1/4 cup whole wheat flour |
1 (1 ounce) package sugar-free vanilla pudding |
1/4 teaspoon baking powder |
1/8 teaspoon baking soda |
1/8 teaspoon salt |
1/8 teaspoon cinnamon |
1 pinch grated nutmeg |
1/3 cup rolled oats |
1/2 cup semi-sweet chocolate chips |
1/4 cup chopped walnuts (optional) |
Directions:
1. Preheat oven to 375°F Liberally spray a mini-muffin tin with non-stick spray (baker's spray, with flour added, is especially good if you have it).
2. In a bowl, beat together white sugar, brown sugar, applesauce, vanilla and egg until smooth.
3. In a second bowl, sift flours, pudding mix, baking powder, baking soda, salt, cinnamon and nutmeg. Pour dry ingredients on top of wet, then pour oats, chocolate chips and nuts on top of that. Fold together until just moistened.
4. Divide batter amongst 12 mini-muffin cups. Bake in preheated oven 8-12 minutes. Cool in pan 2 minutes, then turn out onto a rack to cool completely.
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