Adapted from one of Mollie Katzen's muffin recipes, these chocolate chip muffins are sweet enough to serve for dessert, but not cloying. The white whole wheat flour makes them healthy.
Chocolate Chip Muffins
- 2 cups white whole wheat flour
- 1/3 cup all-purpose flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 6 Tbsp unsweetened dark cocoa
- 3/4 cup sugar
- 4 oz. semisweet or bittersweet (dark) chocolate chips
- 1 cup part-skim ricotta cheese
- 4 Tbsp. melted butter
- 1/2 cup egg substitute
- 1-1/3 cups nonfat milk
- 1 tsp. vanilla extract
Preheat oven to 350. Spray 2 muffin pans with nonstick cooking spray.
In a large bowl, combine the flours, salt, baking powder, cocoa, sugar and chocolate chips.
In another large bowl, beat the ricotta with the melted butter. Add the egg substitute, beating well. Whisk in the milk and vanilla. Fold into dry ingredients until moistened, but do not beat. Be careful not to overmix. Using an ice cream scoop, scoop batter into prepared muffin pans.
Bake in preheated oven 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 30 minutes on a wire rack.
Makes 14 muffins.
Per muffin: 213 calories, 8 g fat, 15 mg cholesterol, 31 g carbohydrate, 3 g fiber, 7 g protein, 6% Vitamin A, 0% Vitamin C, 15 % calcium, 9% iron
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