Lost 3 lbs this week - so I need to keep on track, and make all WW friendly foods.
Today what's cooking - oven's on - so I'll be making blueberry muffins,
potato casserol (while the ovens on) and these chocolate chip muffins. I'll post a review later.
Low-Fat Chocolate Chip Muffins
POINTS® Value: 3
Preparation Time: 20 min
Cooking Time: 23 min
Level of Difficulty: Moderate
Share these sweet, rich muffins with a special friend. They're perfect for breakfast or dessert.
1 sprays cooking spray
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp table salt
1 large egg(s)
1 large egg white(s)
1/2 cup packed light brown sugar
2 Tbsp packed light brown sugar
1/4 cup unsweetened applesauce
3 tsp canola oil
1 tsp vanilla extract
6 Tbsp semi-sweet chocolate chips
Preheat oven to 400°F. Coat a 12-hole muffin tin with cooking spray.
Whisk together flour, baking powder and salt in a medium bowl. Set aside.
Separate egg, placing whites in a medium bowl and yolk in a large bowl. Set whites aside. Add brown sugar, applesauce, oil and vanilla to yolk. Mix with a wooden spoon until well blended. Add flour mixture and stir until well combined.
With an electric mixer on medium speed, beat whites until soft peaks form. Add whites to batter along with 1/4 cup of chocolate chips (4 tablespoons). Stir until well blended.
Divide batter equally among muffin cups. Sprinkle 1/2 teaspoon of chocolate chips (4 to 5 chips) on top of each muffin.
Bake until a toothpick inserted in center of one muffin comes out clean, about 23 minutes. Cool 5 minutes in tins and then remove muffins to a rack to cool for 10 minutes more.