I can't claim that these muffins are actually good for you, but they aren't as bad for you as other chocolate chip muffins. Whole-wheat pastry flour adds some fiber, and keeps the muffins tender, while canola oil means we don't need to use butter. As for the chocolate chips, well, they wouldn't be chocolate chip muffins without them, now, would they? So use miniature chocolate chips, which ensure more little chocolate chips per muffin than normal-sized ones.
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Ingredients:
- 2 cups whole-wheat pastry flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 1/4 cup canola oil
- 1 egg, lightly beaten
- 1 cup nonfat milk
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
Preparation:
Preheat oven to 375 degrees.
Line a 12-cup muffin pan with paper liners.
Whisk flour, baking powder, baking soda, salt and sugar in a large bowl. Make a well in the center and add oil, egg, milk and vanilla extract. Stir until just combined. Fold in chocolate chips.
Fill muffin cups 2/3 full and bake for 16-18 minutes.
Yield 12 muffins.
Per muffin: Calories 225, Calories from Fat 71, Total Fat 7.9g (sat 3.2g), Cholesterol 20mg, Sodium 199mg, Carbohydrate 34.3, Fiber 3.1g, Protein 4.2g
