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Low Cal / Low Fat Double Chocolate Muffins

 
One serving costs about $0.24

$0.24 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 morning meal,brunch,breakfast Southern
spoonacular Score:25%

Spoonacular Score: 25%

 

Low Cal / Low Fat Double Chocolate Muffins is a Southern breakfast. This recipe serves 12. One portion of this dish contains roughly 4g of protein, 4g of fat, and a total of 189 calories. For 24 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 1 person found this recipe to be tasty and satisfying. It is brought to you by Foodista. Head to the store and pick up all purpose flour, baking powder, baking soda, and a few other things to make it today. From preparation to the plate, this recipe takes about about 45 minutes. With a spoonacular score of 23%, this dish is not so excellent. Similar recipes include Easy Low Fat, Low Carb Low Cal Diet Soup, Cheesy Chicken Pot Biscuit Cups (Low Fat, Low Cal), and Meatball and Macaroni Stew (Low Fat/Low Cal).

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Chateau Ste. Michelle Cold Creek Vineyard Riesling with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Chateau Ste. Michelle Cold Creek Vineyard Riesling

The Cold Creek Riesling is made from 40-year-old vines which contribute fruit intensity and concentration. This is a ripe, lush style of Riesling with aromas of ripe peaches, dried apricots and spice notes. It displays beautiful ripe fruit flavors with a crisp finish.

» Get this wine on Wine.com

Ingredients

Servings:
0.75 cups
0.75 cups all purpose flour
all purpose flour
0.75 cups
0.75 cups whole wheat flour
whole wheat flour
1 cup
1 cup sugar
sugar
0.5 cups
0.5 cups dark baking cocoa
dark baking cocoa
2 tsps
2 tsps baking powder
baking powder
1 tsp
1 tsp baking soda
baking soda
0.5 tsps
0.5 tsps salt
salt
0.67 cups
0.67 cups fat-free vanilla yogurt
fat-free vanilla yogurt
0.67 cups
0.67 cups fat-free milk
fat-free milk
0.5 tsps
0.5 tsps vanilla
vanilla
0.5 cups
0.5 cups semisweet chocolate chips
semisweet chocolate chips
0.75 cups all purpose flour
0.75 cups
all purpose flour
0.75 cups whole wheat flour
0.75 cups
whole wheat flour
1 cup sugar
1 cup
sugar
0.5 cups dark baking cocoa
0.5 cups
dark baking cocoa
2 tsps baking powder
2 tsps
baking powder
1 tsp baking soda
1 tsp
baking soda
0.5 tsps salt
0.5 tsps
salt
0.67 cups fat-free vanilla yogurt
0.67 cups
fat-free vanilla yogurt
0.67 cups fat-free milk
0.67 cups
fat-free milk
0.5 tsps vanilla
0.5 tsps
vanilla
0.5 cups semisweet chocolate chips
0.5 cups
semisweet chocolate chips

Equipment

wooden spoon
wooden spoon
mixing bowl
mixing bowl
muffin liners
muffin liners
muffin tray
muffin tray
microwave
microwave
toothpicks
toothpicks
spatula
spatula
whisk
whisk
oven
oven
wooden spoon
wooden spoon
mixing bowl
mixing bowl
muffin liners
muffin liners
muffin tray
muffin tray
microwave
microwave
toothpicks
toothpicks
spatula
spatula
whisk
whisk
oven
oven


Instructions

Preheat oven to 400 degrees. Remove yogurt and milk from fridge to let them come closer to room temperature. Grease muffin pan with cooking spray. Sift together flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl. Whisk in sugar. With your hands, make a well in the center of the dry ingredients. Add yogurt, milk, vanilla, and chocolate chips. Fold ingredients together with a spatula or wooden spoon, just until moistened and all dry ingredients have been incorporated. (You don't want to mix too much). Spoon batter into muffin cups - technically 2/3 full but my batter was almost at the top of each cup and they were fine. Bake for 15 to 20 minutes or until a toothpick comes out clean. Let cool for at least five minutes in the pan before removing and cooling on racks. These muffins should keep well for a few days after baking...just pop them in the microwave for 15 seconds or so and they get all gooey and melty...ooh la la. Approximate nutrition info: 1 muffin = 138 calories, 0 grams of fat, 1 mg of cholesterol, 258 mg sodium, 29 grams of carbohydrates, 1 gram of fiber, 3 grams of protein.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.23
Ingredient
¾ cups all purpose flour
¾ cups whole wheat flour
1 cup sugar
½ cups dark baking cocoa
2 teaspoons baking powder
⅔ cups fat-free vanilla yogurt
⅔ cups fat-free milk
½ teaspoons vanilla
½ cups semisweet chocolate chips
Price
$0.12
$0.16
$0.28
$0.69
$0.06
$0.47
$0.28
$0.15
$0.61
$2.81

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you really want to benefit from chocolate's health benefits, use cacao nibs instead of chocolate chips. They are much less processed than chocolate chips and have no added sugar!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
188 Calories
4g Protein
3g Total Fat
37g Carbs
3% Health Score
Limit These
Calories
188
9%

Fat
3g
6%

  Saturated Fat
2g
13%

Carbohydrates
37g
13%

  Sugar
22g
25%

Cholesterol
0.99mg
0%

Sodium
204mg
9%

Caffeine
14mg
5%

Get Enough Of These
Protein
4g
8%

Manganese
0.6mg
30%

Phosphorus
156mg
16%

Selenium
9µg
14%

Copper
0.28mg
14%

Magnesium
46mg
12%

Fiber
2g
11%

Iron
1mg
9%

Calcium
79mg
8%

Vitamin B1
0.12mg
8%

Potassium
248mg
7%

Vitamin B2
0.12mg
7%

Zinc
0.86mg
6%

Folate
20µg
5%

Vitamin B3
1mg
5%

Vitamin B6
0.05mg
3%

Vitamin B12
0.15µg
2%

Vitamin B5
0.16mg
2%

Vitamin D
0.16µg
1%

covered percent of daily need

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