Chocolate-Chocolate Chip Muffins (Cooking Light)

I think I've said this before, but in my house Breakfast is the most important meals of the day. Both my husband and son love breakfast. Which leads to me always trying to change things up for them. This week my husband want me to make muffins for work. Lucky enough had a few recipes bookmarked in the May Cooking Light Magazine that I wanted to try, and today was the day to do it.

The recipe was super easy to make. I did change a few things up from the original recipe that allow me to cut out a few extra calories from fat and the still came out tasteful, without being sweet, nor bland. The only thing that you want to do is be careful not to over mix it, because they will become more dense when they should be fluffy.

Adapted Recipe from the Cooking Light Magazine (May edition)

WHAT YOU'LL NEED:

1 3/4 Cups of AP flour
1/2 Cup packed brown sugar
1/4 Cup unsweetened cocoa
1 Teaspoon baking powder
1 Teaspoon of baking soda
1 Cup of warm water
1/4 Cup of unsweetened applesauce
1 Tablespoon red wine vinegar
1 Teaspoon of vanilla extract
2 Large eggs lightly beaten
1/2 Cup of chocolate chips

WHAT YOU NEED TO DO:

Preheat oven to 400

In a medium bowl combine flour, brown sugar, unsweetened cocoa, baking powder, and baking soda.

Whisk the dry ingredients above, and create a well in the middle of mixture.

In a second bowl, combine 1 cup of water, applesauce, red wine vinegar, vanilla extract, and eggs. Add in chocolate chips.

Combine the dry and wet ingredients and stir just until moist.

Line muffin tin with liners and spray with cooking spray.

Divide batter evenly among muffin cups.

Bake at 400 for 15-17 minutes until toothpick comes out clean

Cool for 5 minutes in pan on wire rack.

Calories 175, Fat 5.6g Protein 4.1, CARBS: 22g