dark chocolate mini muffins

prep 25 minutes
bake 8 minutes
cool 5 minutes

ingredients
1-1/4 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons unsweetened cocoa powder
1-1/2 teaspoon baking soda
3/4 cup fat-free milk
3/4 cup unsweetened applesauce
1 tablespoon cooking oil
1 tablespoon molasses
2 teaspoons balsamic vinegar
1 teaspoon vanilla
1/3 cup miniature semisweet chocolate pieces

directions
1. Preheat oven to 350 degree F. Coat about forty-eight* 1-3/4-inch or eighteen
2-1/2-inch muffin cups with nonstick cooking spray; set aside. In a bowl combine flours,
sugars, cocoa powder, soda, and 1/4 teaspoon salt. Make 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, filling each mini pan cup about two-thirds full
or regular cups just over half full. Sprinkle with remaining chocolate pieces. Bake for 8
to 10 minutes for mini or about 15 minutes for regular muffins or until a wooden pick
inserted near 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 to serve. Makes about 48 mini or 18 regular muffins.

*Note: If you don't have enough muffin cups, bake in batches. Cover and refrigerate
muffin batter no longer than 30 minutes. Wash and prepare pans between batches.
nutrition facts

Calories 39, Total Fat (g) 1, Saturated Fat (g) 0, Monounsaturated Fat (g) 0,
Polyunsaturated Fat (g) 0, Cholesterol (mg) 0, Sodium (mg) 54, Carbohydrate (g) 8,
Total Sugar (g) 4, Fiber (g) 0, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron
(DV%) 2, Percent Daily Values are based on a 2,000 calorie diet

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