Chocolate Chip Muffins
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 280, total fat 12 G., saturated fats 4.5 G., proteins 5 G., carbohydrates 41 G., fiber 1 G., cholesterol 40 mg, sodium 200 mg, sugar 23 G.
Calories 280, total fat 12 G., saturated fats 4.5 G., proteins 5 G., carbohydrates 41 G., fiber 1 G., cholesterol 40 mg, sodium 200 mg, sugar 23 G.
These reduced-fat muffins look just like classic American chocolate chip cookies! The combination of low-fat sour cream and applesauce makes them soft and moist, even with a minimal amount of butter. Perfect for special occasions and everyday use!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups white whole wheat flour
- 2 tsp baking powder
- 0.5 tsp coarse salt
- 2 large eggs
- 3/4 cup light brown sugar
- 3/4 cup low-fat sour cream
- 0.5 cups sugar-free applesauce
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 3/4 cup mini semisweet chocolate chips
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Recipes with similar ingredients: whole grain flour, eggs, sour cream, applesauce (puree), brown sugar, semi-sweet chocolate, chocolate chips (granules)
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and spray with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Lightly beat the eggs in a second medium bowl. Whisk together the brown sugar, sour cream, applesauce, butter, and vanilla. Gently fold the liquid mixture into the flour mixture with a spatula and knead into a dough.
- Fold the chocolate chips into the batter (it's okay if there are lumps). Divide the batter evenly among the prepared muffin cups. Bake until a tester inserted into the center of a muffin comes out clean, 20-24 minutes.
- Let the muffins cool in the pan for a few minutes, then transfer to a wire rack and cool completely. Store in a tightly sealed container at room temperature for up to 3 days..
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