Chocolate chip mini muffins

Yield: 12 servings

Measure Ingredient
-Joyce Burton -- PDPP83A
1 cup + 2 Tb. All purpose flour
⅓ cup Granulated sugar
1½ teaspoon Baking powder
¼ teaspoon Salt
½ cup Skim milk
¼ cup Canola oil
¼ cup Egg substitute
1½ ounce Mini semisweet chocolate morsels
1 tablespoon Grated orange peel

1. Preheat oven to 400F. Line 24 mini muffin cups with paper lines.

2. In large bowl, combine flour, sugar, baking powder and salt. Add milk, oil and egg substitute; stir just until combined. Stir in chocolate and orange peel; mix just until combined.

3. Spoon batter evenly into prepared cups, filling each about two-thirds full. Bake 12-15 minutes, until golden and toothpick inserted in center comes out clean. Remove from pan; cool completely on rack.

Each serving (2 mini muffins) provides: 1 FA, ½ B, 50 C. Per serving: 127 cal, 2 g pro, 18 g car, 6 g fat: 1 g poly, 3 g mono, 1 g sat; 111 mg sod, 0 mg chol.

Source: "Weight Watchers" magazine, February 1993.

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