Tuxedo Brownie Muffins (Healthier!) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Crowned with a luscious cream cheese topping, these fancy-looking muffins are surefire crowd pleasers. HINT: Natural cocoa powder is also called non alkalized cocoa powder. Hershey's Cocoa is natural cocoa powder. Ingredients:
8 ounces fat free cream cheese, at room temperature |
1/4 cup sugar |
2 teaspoons flour |
2 egg whites |
1/2 cup mini chocolate chip |
1 cup unbleached flour or 1 cup all-purpose flour |
1 cup sugar |
1/2 cup whole wheat flour |
1/3 cup unsweetened natural cocoa powder |
2 teaspoons baking powder |
1/8 teaspoon salt |
3/4 cup 2% buttermilk |
1 (2 1/2 ounce) jar prune baby food |
2 egg whites |
1/4 cup chopped walnuts |
Directions:
1. TO MAKE THE TOPPING: Place the cream cheese, sugar, and flour in a bowl. Using an electric mixer set on medium speed, beat until mixed. Add the egg whites and beat just until blended. Fold in the chocolate chips. Set aside.
2. TO MAKE THE MUFFINS: Preheat the oven to 350°F; lightly coat 18 muffin cups with nonstick spray or line with paper liners (if using two 12-cup muffin pans, fill the empty cups with water).
3. In a large bowl, combine the unbleached or all-purpose flour, sugar, whole wheat flour, cocoa, baking powder, and salt. Make a well in the center of the flour mixture.
4. In a small bowl, whisk together the buttermilk, prunes, and egg whites. Scrape into the well in the flour mixture. Stir just until moistened. Fold in the walnuts.
5. Divide the batter evenly among the prepared muffin cups. Top each muffin with about 1 tablespoon of the cream cheese mixture. Bake for 20-22 minutes, or until the cream cheese begins to turn golden and a toothpick inserted in the center of a muffin comes out clean. Cool in the pans on a rack for 5 minutes. Invert onto the rack and serve warm or at room temperature.
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