CHOCOLATE CHIP MUFFINS

By bjnelson55

Ingredients

• Nonstick canola oil spray
• 2 cups unbleached all-purpose flour (spoon into measuring cup and level top)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/8 teaspoon 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 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1/4 cup mini-chocolate chips

Details

Servings 12

Preparation

Step 1

Position a rack in the center of the oven and preheat to 350 degrees F.

Lightly spray twelve 2 3/4 by 1 1/2-inch nonstick muffin cups with oil.


In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.


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 minutes. 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.


Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire cake rack for 10 minutes before removing from the cups. Serve warm or cool completely on the rack.