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The Lake News Online
  • Recipe of the week: Triple chocolate muffins

  • From Cooking Light; Makes 12
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  • From Cooking Light; Makes 12
    3 Tbsp unsalted butter, diced
    1 ½ ounces 60% bittersweet chocolate, finely chopped
    2 cups flour
    1/3 cup unsweetened cocoa
    2 tsp baking powder
    ¼ tsp salt
    1/8 tsp baking soda
    2/3 cup sugar
    2/3 cup reduced fat milk
    ½ tsp vanilla
    2 large eggs, lightly beaten
    ½ cup semisweet chocolate chips
    3 Tbsp powdered sugar
    Preheat oven to 425 degrees. Combine butter and bittersweet chocolate in a microwave safe bowl and microwave on high for about 45 seconds until melted, stirring every 15 seconds. Cool to room temperature. Spoon flour into measuring cups and level with a knife. Combine with cocoa, baking powder, salt and baking soda. In another bowl, combine sugar, milk, vanilla and eggs with a whisk until well mixed. Add this mixture and the melted chocolate to the flour. Stir until just combined. Gently stir in the chips. Divide among 12 lined muffin cups. Bake for 5 minutes at 425, then reduce heat to 375 and bake for another 10 minutes or until tests done. Sprinkle with powdered sugar once cooled.
    Nutrition Information: 228 calories, 8 g fat, 5 g protein, 38 g carbs, 2 g fiber, 163 mg sodium
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