Dark Chocolate Mini Muffins

By ezunich

Ingredients

• 1 1/4 cup flour
• 3/4 cup whole wheat flour
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 3 tbs unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 3/4 cup milk
• 3/4 cup unsweetened applesauce
• 1 tbs cooking oil
• 1 tbs molasses
• 2 tsp balsamic vinegar
• 1 tsp vanilla
• 1/3 cup miniature semisweet chocolate pieces

Details

Servings 48

Preparation

Step 1

1. Preheat oven to 350°. Coat muffin pans with nonstick cooking spray; set aside. In a bowl, combine flours, sugars, cocoa powder, soda and 1/4 tsp salt. Mae a well in center of flour mixture; set aside. In another bowl combine milk, applesauce, oil, molasses, vinegar and vanilla. Add to flour mixture. Stir just until moistened (batter should be lumpy). Stir in half the chocolate pieces.

2. Spoon batter into prepared muffin cups (if using mini cups, should be 2/3rd's full, regular cups a little over 1/2 full). Sprinkle with remaining chocolate pieces. Bake for 8 to 10 minutes for mini or about 15 minutes longer for regular muffins or until a toothpick inserted near the center comes out clean. Cool in pan on rack for 5 minutes. Remove from muffin cups; serve warm. Or cool completely; wrap tightly and freeze up to 3 months. Reheat and serve.