Most of the time I’m in the kitchen, I’m creating recipes from scratch. It’s what I love to do more than anything in the world (aside from maybe photography). Recipe development brings me a tremendous amount of joy, and I love the creativity involved.
The problem with creating recipes from scratch is that they often fail and I have nothing to show for my hard work except for frustration. Earlier this week I attempted to make homemade frozen yogurt for the first time in my ice cream maker and it turned into a solid block of yogurt ice. Sometimes the cookies have a weird taste or the sauce breaks or the cake collapses. I choose to not blog about these incidents; why would I?
It’s my job to make recipes look easy and carefree so you can relax and enjoy. And every now and then I want to do the same thing. Last week I wanted a muffin that was easy on the waistline but that still tasted sweet and sinful. Instead of creating a new recipe I hopped over to Sally’s Baking Addiction to peruse her recipe index. I immediately settled on her Skinny Double Chocolate Chip Muffins. I had everything already in my kitchen and they were so incredibly easy to prepare. These muffins were moist, light and full of chocolate awesomeness. I will be making them again many more times and I highly recommend that you give them a try.
- 2½ ounces (approximately ½ cup) whole wheat flour
- 2½ ounces (approximately ½ cup) all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup unsweetened applesauce
- ½ cup granulated sugar
- ¼ cup mild honey
- 2 large egg whites (or 1 large egg)
- ¾ cup plain nonfat greek yogurt
- 2½ teaspoons pure vanilla extract
- ½ cup mini chocolate chips + more for on top
- Preheat the oven to 425 degrees F, and lightly grease a 12-cup muffin pan with baking spray.
- In a medium bowl, whisk together the whole wheat flour, all-purpose flour, cocoa powder, salt, baking powder and baking soda. In a separate large bow, whisk together the applesauce, sugar, honey, egg whites, yogurt, and vanilla until smooth. Slowly stir the wet ingredients into the dry, taking care not to over-mix. Stir in the chocolate chips.
- Divide the batter evenly into the prepared pan, filling all the way to the top, and sprinkle a few extra chocolate chips on top of each muffin.
- Bake for 5 minutes, then reduce the oven temperature to 375 degrees F and bake for an additional 13 minutes, or until a toothpick inserted in the center comes out clean.