Rating: 4 stars
59 Ratings
  • 5 star values: 19
  • 4 star values: 19
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 3

This crowd-pleasing recipe is chocolately but not too sweet -- making these muffins perfect for breakfast or any other time of day.

Maureen Callahan
Recipe by Cooking Light May 2011

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Credit: John Autry

Recipe Summary

hands-on:
12 mins
total:
27 mins
Yield:
12 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine 1 cup water and next 4 ingredients (through egg) in a bowl, stirring well with a whisk. Stir in 1/4 cup minichips. Add oil mixture to flour mixture, stirring just until moist.

  • Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. Sprinkle remaining 1/4 cup minichips evenly over batter. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cool for 5 minutes in pan on a wire rack.

Nutrition Facts

191 calories; fat 7.6g; saturated fat 1.9g; mono fat 3.9g; poly fat 1.5g; protein 3.1g; carbohydrates 29g; fiber 1.5g; cholesterol 15mg; iron 1.5mg; sodium 197mg; calcium 37mg.
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