Chocolate Muffins
A Sunset reader uses applesauce instead of butter to give these chocolate muffins their moist, tender, cakelike texture. Not only do they taste great, but they’re also lower in fat than the flavor suggests.
How to Make It
Step 1
1
In a bowl, mix flour with sugar, cocoa, baking powder, baking soda, and salt.
Step 2
2
In another bowl, combine applesauce, egg, oil, and almond extract. Beat to blend, then add flour mixture and stir until evenly moistened.
Step 3
3
Stir in chocolate chips.
Step 4
4
Spoon the chocolate batter into 12 oiled or paper-lined muffin cups (2 1/2 to 2 3/4 in. wide).
Step 5
5
Bake in a 350° oven until muffins just begin to pull from pan sides and centers spring back when lightly pressed, about 20 minutes.
Step 6
6
Cool muffins in pan about 5 minutes, then turn out onto racks. Serve warm or cool.
Ingredients
1 1/2 cups all-purpose flour
1 cup sugar
3/4 cup unsweetened cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup applesauce
1 large egg
1/4 cup salad oil
1/4 teaspoon almond extract
1/2 cup white chocolate chips
Directions
Step 1
1
In a bowl, mix flour with sugar, cocoa, baking powder, baking soda, and salt.
Step 2
2
In another bowl, combine applesauce, egg, oil, and almond extract. Beat to blend, then add flour mixture and stir until evenly moistened.
Step 3
3
Stir in chocolate chips.
Step 4
4
Spoon the chocolate batter into 12 oiled or paper-lined muffin cups (2 1/2 to 2 3/4 in. wide).
Step 5
5
Bake in a 350° oven until muffins just begin to pull from pan sides and centers spring back when lightly pressed, about 20 minutes.
Step 6
6
Cool muffins in pan about 5 minutes, then turn out onto racks. Serve warm or cool.
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