Yield: 14 muffins
| Measure | Ingredient |
|---|---|
| ¼ cup | Skim milk |
| 1 teaspoon | Safflower oil |
| 1 cup | Unsweetened applesauce |
| ¼ cup | Egg substitute (or 1 egg) |
| 1 tablespoon | Instant coffee dissolved in 1 tb water |
| ¼ cup | Cocoa powder |
| 1⅜ cup | Flour |
| ¾ cup | Sugar |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Cinnamon |
| ¼ cup | Semi-sweet chocolate chips |
Spray muffin cups with vegetable cooking spray. Preheat oven to 400 degrees. Combine milk, oil, applesauce, egg substitute and coffee mixture in a medium bowl. Combine remaining ingredients in a large bowl. Add wet ingredients to dry, mixing until combined. Fill muffin cups ½ to ¾ full. Bake 30-40 minutes, until tester inserted into center comes clean.
Per serving: 118 caloeies, 1⅗ fat, 59 sodium, ⅒ cholesterol Source: Memphis Babtist Memorial Hospital : Health+Plex Nutritional Center