Chocolate Chip Mini Muffins
Source: Weight Watchers magazine, February 1993.
Makes 24

1 cup all-purpose flour
2 tablespoons all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup skim milk
1/4 cup canola oil
1/4 cup egg beaters, 99% egg substitute
1 1/2 ounces mini semisweet chocolate chips
1 tablespoon orange peel

Preheat oven to 400F. Line 24 mini muffin cups with paper lines. In large bowl, combine flour, sugar, baking powder and salt. Add milk, oil and egg substitute; stir just until combined. Stir in chocolate and orange peel; mix just until combined. Spoon batter evenly into prepared cups, filling each about two-thirds full. Bake 12-15 minutes, until golden and toothpick inserted in center comes out clean. Remove from pan; cool completely on rack.

Each serving (2 mini muffins) provides: 1 FA, 1/2 B, 50 C. Per serving: 127 cal, 2 g pro, 18 g car, 6 g fat: 1 g poly, 3 g mono, 1 g sat; 111 mg sod, 0 mg chol.