MISSISSIPPI MUD LOW FAT MUFFINS
FOR THE FILLING:
1 (8 ounce) package low fat cream cheese, room temperature
1/3 cup sugar
2 egg whites, lightly beaten
1/3 cup mini-chocolate chips
FOR THE MUFFINS:
1 cup all-purpose flour
1 cup sugar
1/4 cup whole wheat flour or all purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 cup buttermilk
1/3 cup unsweetened applesauce
2 egg whites, lightly beaten
1 teaspoon vanilla
Lightly coat 18 cupcake tins with vegetable spray.
TO PREPARE THE FILLING:
In a medium bowl, beat together cream cheese and the sugar. Beat in egg whites just until mixed (do not over-mix or the fat free cream cheese will become runny). Stir in chocolate chips.
TO PREPARE THE MUFFINS:
In a large mixing bowl, combine flour, sugar, whole-wheat flour, cocoa powder, baking soda.
In a small bowl beat together buttermilk, applesauce, egg whites and vanilla. Add the liquid ingredients all at once to the flour mix and stir until blended and smooth.
Spoon batter evenly into prepared muffin cups. Top each with some of the filling mixture.
Bake in 350 degrees F oven 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Let the muffins cool in the pan on a wire rack for 5 minutes. Then remove the muffins and let them cool on the rack.
Makes 18
From: George Morissette, Banning, CA
Source: Riverside Press Enterprise, April 29, 1998 |