Low-Fat Chocolate Chip Muffins

If desired, divide batter among 12 muffin tins for 12 muffins at 2 points each.

cooking spray
1 cup whole wheat flour
1 teaspoon baking powder
teaspoon table salt
1 large egg
1 large egg white(s)
cup packed light brown sugar
2 tablespoon packed light brown sugar
cup unsweetened applesauce
1 teaspoon vanilla extract
5 tablespoons (1/4 cup + 1 tablespoon) mini semi-sweet chocolate chips

Preheat oven to 350. Coat 9 muffin tins with cooking spray.
Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
Separate the egg, placing the whites in a medium bowl and the yolk in a large bowl. Set the whites aside. Add the brown sugar, applesauce, and vanilla to the yolk. Mix with a wooden spoon until well blended. Add the flour mixture and stir until well combined.
With an electric mixer on medium speed, beat the whites until soft peaks form. Add to the batter along with 1/4 cup of the chocolate chips. Stir until well blended.
Divide batter equally among 9 muffin tins. Sprinkle the remaining 1 tablespoon of chocolate chips on top of each muffin.
Bake until a toothpick inserted in the center of one muffin comes out clean, about 20 minutes. Cool 5 minutes in the tins then remove muffins to a rack to cool 10 minutes more.
Makes 9 muffins at 3 points each.

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