Marlene's Two-Bite Double Chocolate Muffins

By pavaldez

Ingredients

• 1/4 cup canola oil
• 2 large egg whites
• 1 1/2 taspoons vanilla extract
• 1/4 cup Splenda
• 1/2 cup unsweetened applesauce
• 1/4 cup low-fat buttermilk
• 2 cups all-purpose flour
• 1/2 cup cocoa powder (preferably Dutch-Process)
• 1/4 cup packed dark brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup mini chocolate chips

Preparation

Step 1

1. Preheat the oven to 400 degrees. Lightly coat a nonstick 24 mini-muffin baking pan with nonstick baking spray.

2. In a medium bowl, whisk together the first 6 ingredients (oil through buttermilk). Set aside.

3. In a large bowl, combine the next 6 ingredients (flour through chocolate chips). Stir. Creat a well in the center and add the buttermilk mixture. Using a large spoon or spatula, stir just until the dry ingredients are moistened.

4. Spoon the batter evenly into the prepared muffin tins, filing each cup two-thirds full.

5. Bake for 15 minutes or until the center springs back when lightly touched. Cool for 5 minutes befoe removing to a wire rack.