- 12
Ingredients
- Nonstick canola oil spray
- 2 cups flour (spooned and level top)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/8 tsp salt
- 3/4 cup low-fat buttermilk
- 3/4 cup unsweetened applesauce
- 2/3 cup packed dark brown sugar
- 1 large egg
- 1 1/2 tbsp oil
- 1 tsp vanilla
- 1/4 cup mini-chocolate chips
Preparation
Step 1
1. Position a rack in the center of the oven and preheat to 350F. Lightly spray twelve 2 3/4 by 1 1/2-inch nonstick muffin cups with oil.
2. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
3. In another medium bowl, using a handheld electric mixer set at high speed, beat the buttermilk, applesauce, brown sugar, egg, oil, and vanilla until frothy, about 2 mins. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened (there should be a few traces of flour remaining). Gently fold in the chocolate until the flour is incorporated. Do not overmix.
4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 mins. Do not overbake. Cool in the pan on a wire cake rack for 10 mins before removing from the cups. Serve warm or cool completely on the rack.