Chocolate Part 2

March 25, 2010

I love chocolate.  Well, I actually love any dessert.  As far as desserts go, chocolate could be worse for you.  It’s healthy antioxidants, along with dark chocolate’s low sugar content, make it reasonable!  Cocoa powder is fat-free and packs a punch of flavor; it’s downright healthy!  Clearly I’m in the same school of thought as my friend M-; her health food is creme brulee.  How?  Well, there’s protein from the eggs and calcium from the cream!

However, these chocolate muffins are (relatively) healthy.  I was walking through the hallways of my school when an intense craving for a chocolate-chocolate muffin hit me.  Our school sells Sara Lee muffins which are huge, oily, and about 500 calories each.  Dunkin Donuts sells delicious ‘muffins,’ but in reality those baked goods are more like cake.  Instead, I pulled out flour, cocoa powder, and chocolate chips as soon as I got home and got to work.  A little tweaking resulted in a healthier muffin that was still chocolaty and indulgent.  What’s more, they have my brother’s stamp of approval, which is no small matter, I assure you.

I estimated my nutrition facts using a combination of and

My Muffin Sara Lee Dunkin’ Donuts
Serving Size (oz) 3 – 3.5 (est) 4.2 3.35 (est)
Calories 270 430 660
Total Fat (g) 10 19 33
Saturated Fat (g) 6 4.5 7
Trans Fat (g) 0 0.5 0
Sodium (mg) 300 500 460
Sugar (g) 20 34 47
Fiber (g) 3 3 4
Protein (g) 6 5 7

Double Chocolate Chip Muffins

Adapted from Brown-Eyed Baker


½ stick (4 tablespoons) salted butter
5 ounces bittersweet chocolate chips
1 cup all-purpose flour
1 cup whole-wheat pastry flour
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder, sifted
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup skim milk with a few drops of lemon juice (homemade buttermilk)
½ cup plain fat-free yogurt
3 tbl applesauce
1 large egg
1 teaspoon pure vanilla extract

*All ingredients should be at room temperature.

1. Center a rack in the oven and preheat the oven to 400 degrees F. Grease regular-size 12-cup muffin pan or line with paper muffin cups (recommended). Place the muffin pan on a baking sheet.

2. Melt the butter and 2 oz. of the chocolate together in a bowl over a saucepan of simmering water. Remove from the heat and let cool slightly.

3. In a large bowl, whisk together the flours, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the milk, yogurt, egg, applesauce and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Do not overmix the batter. Stir in the remaining chocolate. Divide the batter evenly among the muffin cups.  Sprinkle extra chocolate chips on top.

4. Set muffins in oven.  Reduce heat too 375 degrees F.  Bake for about 20 minutes (mine took about 40!), or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.


Chocolate Chips on FoodistaChocolate Chips


One Response to “Chocolate Part 2”

  1. Alisa Says:

    Your site is amazing, you have really wonderful recipes.If you won’t mind, I’d love to guide foodista readers to your site. Just add your choice of Foodista widget at the end of this blog post and you’re all set. Thanks!

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